Showing You How To Give Up Sodium Without Giving Up Your Life
Spaetzle
Homemade German noodles, they can be served as a side dish as you would any egg noodle or used in soups and stews. The more traditional method of making them is to scrape little strips of dough off the edge of a cutting board into the water, but the colander method is much quicker and easier and still makes a great fluffy noodle.
2 Eggs,slightly beaten
1 1/2 c Flour,sifted
1/2 c Milk
1/4 t Sodium Free Baking Powder
Bring a saucepan of salted water to a boil, reduce the heat, and maintain a simmer. In a bowl, stir all the ingredients together. Place a colander over the pan, pour about 1/4 of the batter into the colander, and press through the holes with a plastic spatula into the hot water. When the spaetzle starts to float to float to the surface, cover the pan and keep covered until the spaetzle appears to swell and is fluffy. Remove the dumplings and repeat the procedure with the remaining batter. 2 Eggs,slightly beaten
1 1/2 c Flour,sifted
1/2 c Milk
1/4 t Sodium Free Baking Powder
Yield: 4 Servings
Sodium Category: LowSodium
Diabetic Exchanges
2 Starch
0 Fruit
0 Milk
0 Other Carbohydrates
0 Vegetable
0 Lean Meat
0 Very Lean Meat
1 Fat
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Nutrition Facts
Serving Size 1 Helping Servings Per Recipe 4 Amount Per Serving |
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| Calories | 225 |
| Calories from Fat | 31 |
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| % Daily Values * | |
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Total Fat 3 gr Saturated Fat 1 gr Polyunsaturated Fat 1 gr Monounsaturated Fat 1 gr Cholesterol 124 mg Sodium 54 mg Potassium 164 mg Carbohydrates 38 gr Dietary Fiber 1.3gr Protein 10 gr |
5% 5% 41% 2% 4% 13% 5% |
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Vitamin A Vitamin C Calcium Iron |
5% 1% 7% 15% |
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* Percent Daily Values are based on a 2000 calorie diet |
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