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6/19/08 2:38 P

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Italian Cream of Tomato Soup
JoAnna M. Lund

If you've never made your own tomato sauce, you may be surprised to learn one of the secrets good cooks know. Some added sweetener (sugar or, in this case, SPLENDA) brings out the best in your tomato!
Serves 4 (1 full cup)

1/2 cup finely chopped onion
1 (15-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
1/2 cup water
1 (2 1/2 ounce) jar sliced mushrooms, chopped and drained
1 (12-fluid-ounce) can evaporated fat-free milk
3 tablespoons all-purpose flour
1 tablespoon SPLENDA Granular
1 teaspoon Italian seasoning
1/8 teaspoon black pepper

In a medium saucepan sprayed with olive oil-flavored cooking spay, sauté onion for 5 minutes or until tender. Stir in undrained tomatoes, tomato sauce, water, and mushrooms. In a covered jar, combine evaporated milk and flour. Shake well to blend. Stir milk mixture into tomato mixture. Add SPLENDA, Italian seasoning, and black pepper. Mix well to combine. Continue cooking over medium heat for 5 to 6 minutes or until mixture thickens and is heated through, stirring often.

Each serving equals:
HE: 2 1/2 Vegetable, 3/4 Fat-Free Milk, 1/4 Bread, 2 Optional Calories
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152 Calories, 0 gm Fat, 9 gm Protein, 29 gm Carbohydrate, 631 mg Sodium, 272 mg Calcium, 3 gm Fiber
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DIABETIC EXCHANGES: 2 Vegetable, 1 Fat-Free Milk

From Cooking Healthy with Splenda, p. 47

Carol @ Pinecroft


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