Diabetics Food: Roasted Red Pepper Puree with Orange and Dill - 0 pts; 10g Carbohydrate; 3g Dietary Fiber

Roasted Red Pepper Puree with Orange and Dill - 0 pts; 10g Carbohydrate; 3g Dietary Fiber

Amount Measure Ingredient -- Preparation Method:
4 large red bell peppers
1/2 orange -- juice only
1 tablespoon fresh dill

Arrange the peppers, evenly spaced, in a foil-lined pan. Slide onto a rack so that the peppers are about 3-inches fro the broiling until. Broil until the skins of the peppers are completely black, turning as needed so that the skins char evenly. This can take as long as 30 minutes. Carefully transfer the peppers to a thick plastic bag and seal. The peppers will steam as they cool, making them easy to peel. When cool, carefully peel off the charred skin, trying not to tear the peppers. Remove the stems and seeds. If necessary, rinse quickly under cold running water. In a food processor, puree with the orange juice until a finely textured sauce forms. Add the dill and pulse until it is finely chopped. Makes 2 cups.

Per Serving (excluding unknown items): 40 Calories; trace Fat (4.8% calories from fat); 1g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 0 Fat.