Julie Bove wrote:
> "Pete Romfh" > wrote in
> message ...
>> Here's something Peggy and I created today:
>>
>> -= Exported from BigOven =-
>>
>> Low Fat Tuna Sandwich (Diabetic Option)
>>
>> Open faced tuna salad sandwiches that won't destroy your
>> diet.
>>
>> Recipe By: Pete Romfh
>> Serving Size: 4
>> Cuisine: American
>> Main Ingredient: Tuna
>> Categories: Low Sugar, Diabetic, Low Fat, Broil, Simple -
>> Easy, Snacks, Sandwiches, Brunch
>>
>> -= Ingredients =-
>> 6 ounces Tuna ; - 1 can, water packed
>> 1 stalk Celery ; - chopped fine
>> 2 medium Scallions ; - chopped fine
>> 1 tablespoon Pickle relish, sweet
>> 1/4 cup Plain yogurt ; - fat-free
>> 1 teaspoon Lemon Juice
>> 1/4 teaspoon Black Pepper
>> 1 pinch Kosher salt
>> 4 slices Whole grain bread ; - Toasted
>> 2 slices Non-fat Cheese slices
>> 4 slices Fresh Tomato
>> 4 leaves Fresh loose-leaf lettuce ; -Diabetic option
>>
>> -= Instructions =-
>> Blend together Tuna, celery, Scallions, and relish.
>> Blend the lemon juice into the yogurt and add to the
>> tuna mixture. Season to taste with salt & pepper.
>>
>> Spread 1/4 of the mixture on each slice of toast. Top
>> with 1/2 slice of cheese and pop it under the broiler
>> (on in the toaster oven) just long enough to melt the
>> cheese.
>>
>> Garnish with a tomato slice, lightly sprinkled with
>> pepper.
>>
>> The creaminess of the yogurt combined with the tang of
>> the lemon makes a
> low
>> fat replacement for the traditional mayo used in tuna
>> salad.
>>
>> Cals: 263, Fat: 6g, Carb: 31g, Fiber: 4g, Prot: 22g
>>
>> DIABETIC OPTION:
>> You can make this diabetic-friendly by serving it on
>> lettuce leaves
> instead
>> of the bread. That cuts 27 grams of carbs and 150
>> calories from the dish.
>>
>> Cals: 121, Fat: 4g, Chol: 10mg, Na: 311mg, K: 233mg,
>> Carbs: 5g, Fiber: 1g, Prot: 16g
>
> I don't understand why you would want this to be low fat?
> I don't yogurt, but doesn't yogurt have carbs? And non-
> fat cheese is higher in carbs than the regular stuff.
> Plus it has a horrible taste and texture. I'll just
> stick to the way I make it. Water packed tuna from a
> pouch, a bit of mayo and plenty of fresh veggies. I
> always use onion and celery, but sometimes add carrots
> and radishes. My mom just mixes tuna and chopped
> cucumber. No dressing whatever. That works for her, but
> I don't like cucumber very much. I used to always use the
> pickle relish but discovered that I like it better
> without.

My spouse is on a low-fat diet and I did that part to suit her needs.
I know the cheese in pretty bad which is why I used it in great moderation.
I'll run the analysis on both versions and see what the number come out as.

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org