• 1 lb. Brussels sprouts, ends trimmed and halved lengthwise
• 2 tsp. unsalted butter
• 1 medium leek, white and pale green part only, washed and cut into 1/4 inch slices

Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 5-6 minutes or until tender. Drain Brussels sprouts and place under cold running water. Drain thoroughly. Melt butter in a heavy nonstick skillet over medium heat. Sauté leeks 5 minutes or until softened. Add Brussels sprouts and sauté another 5 minutes. Season with salt and pepper to taste.

Per serving: calories 75, fat 2.3g, 24% calories from fat, cholesterol 5mg, protein 4.1g, carbohydrates 12.5g, fiber 4.6g, sugar 2.8g, sodium 32mg, diet points 1.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.4, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0

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