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Categories:Viewed: 21 - Published at: 9 years ago
Ingredients
- 5 beets
- 3/4 cup Splenda sugar substitute
- 1/4 cup cornstarch
- 1/2 cup water
- 1/3 cup lemon juice
- 5 mint leaves, chopped
Method
- Put the water,splenda & cornstarch into a pot larger enough to contain the beets and simmer for until the 2 combine into a pseudo-syrup.
- Chop the beet into medallions, about 1/2 inch or so.
- Add beets and lemon juice along with the mint leaves; stew until tender.
- Serve on a plate large enough to contain them.