Remove excess grease from bacon with paper towel.
Break bacon into small pieces. Blend cold water and
flour. Pour into saucepan. Add onion, sugar
replacement, and vinegar. Heat, stirring, until
thickened. Add bacon and potatoes while still from
boiling and frying. Food Exchange per serving: 1
STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 113
Source: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O'brion and
her Meal-Master
