LOW-SUGAR RECIPES^71
wine, and 2 tsp. balsamic vinegar;
bring to a boil. Reduce heat to medium;
cook until reduced by half. Stir in 1 Tbsp.
unsalted butter,^1 ⁄ 4 tsp. kosher salt, and(^1) ⁄ 4 tsp. black pepper.
SERVES 4 (serving size: about^1 ⁄ 4 cup); CALORIES
79; FAT 3g (sat 2g, unsat 1g); PROTEIN 2g; CARB
7g; FIBER 2g; SUGARS 3g (added sugars 0g);
SODIUM 153mg; CALC 1% DV; POTASSIUM 5% DV
pecans, 3 Tbsp. olive oil, 2 tsp. lemon
zest plus 1 tsp. fresh lemon juice,^1 ⁄ 4 tsp.
crushed red pepper, and^1 ⁄ 8 tsp. kosher
salt in a food processor. Process until
smooth, about 30 seconds, adding 1 to 2
Tbsp. water, if needed, to reach desired
consistency.
SERVES 6 (serving size: 2 Tbsp.); CALORIES 112;
FAT 11g (sat 2g, unsat 8g); PROTEIN 2g; CARB 2g;
FIBER 1g; SUGARS 0g (added sugars 0g);
SODIUM 134mg; CALC 7% DV; POTASSIUM 1% DV
Mushroom-Shallot
Sauce
Spoon this easy and elegant sauce
over steak and mashed potatoes.
Cook^1 ⁄ 3 cup chopped shallots and 1 tsp.
chopped garlic in a large skillet coated
with cooking spray over medium-high
until softened, about 2 minutes. Add 4
cups sliced shiitake mushrooms; cook
until browned, 5 minutes. Add^3 ⁄ 4 cup
unsalted chicken stock,^1 ⁄ 4 cup white