Serve with a green garden salad sprinkled with fresh
cilantro.
In a large saucepan saute garlic in oil until soft.
Stir in bread crumbs, stock, cayenne and paprika.
Bring to a boil, then reduce heat and simmer for about
20 minutes, uncovered.
Garnish with parsley, if desired.
Yield: 4 servings, 4 cups
One Serving 1 cup Calories: 161 Protein: 6 g Fat: 6
g Carbohydrate: 22 g Fiber: 1 g Cholesterol: 1 mg
Sodium: 242 mg Potassium: 201 mg
Exchange: 1-1/2 Bread 1 Fat
Source: "The U.C.S.D. Healthy Diet for Diabetes, a
Comprehensive Nutritional Guide and Cookbook," by
Susan Algert, M.S., R.D.; Barbara Grasse, R.D.,
C.D.E.; and Annie Durning, M.S., R.D.