1 lb Turkey breast cutlet;
-1/4 thick 2 tb Dijon-style mustard;
1 tb No-cholesterol, reduced-
-calorie mayonnaise 1 ts Fresh lemon juice;
Pepper to taste; Paprika; 2 tb Chopped fresh parsley;
Preheat broiler. Coat broiler pan with non-stick cooking spray. Rince turkey and pat dry. Mix together mustard, mayonnaise and lemon juice in a small bowl. Coat one side of the turkey with half of mustard mixture. Broil about 4 inches from heat source 5 minutes. Turn and coat other side of turkey with mustard mixture and sprinkle with pepper and paprika. Broil 1 minute or until top is browned. Garnish with chopped parsley. Serve with Rutabaga Puree(I think I’ll pass this one up) and a Salad. Food Exchange per serving: 3 LOW/FAT MEAT EXCHANGES CAL: 150; CHO: 74mg; CAR: 2g; PRO: 26g; SOD: 193; FAT: 3g; Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O’Brion and her Meal-Master