Sweet and Sour Beets
A great side dish for fish and poultry.

Servings: 8

• 1 - 14 ounce can pineapple chunks, in juice, drained but reserve juice
• 2 - 16 ounce cans sliced beets, drained
• 1/2 cup water
• 1/3 cup white vinegar
• 3 tablespoons brown sugar
• 2 1/2 tablespoons flour
• Salt to taste

Drain the pineapple juice, and combine the juice with water and vinegar.
Stir together the flour, brown sugar and salt. Stir into liquids; cook until the liquid comes to a boil, and thickens, stirring as needed (about 10 minutes). Add drained beets; heat a couple of minutes, add the pineapple chunks.

Per Serving: 88 Calories; trace Fat (2.0% calories from fat); 0g Saturated Fat; 1g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 222mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fruit; 1/2 Other Carbohydrates.

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