Broccoli and Cauliflower

3 cups broccoli florets
3 cups cauliflower florets
½ cup chicken or vegetable broth, low/reduced-sodium
1 tsp. cornstarch
2 tsp. lemon juice
¼ cup finely minced red pepper
¼ tsp. dried dill weed

Steam broccoli and cauliflower until tender-crisp in pan fit with vegetable steamer.  Place in a bowl and keep warm.

In small saucepan, blend broth and cornstarch until smooth.  Heat on stove top or use glass measure cup and microwave until thickened. 

Blend in lemon juice, bell pepper and dill.  Pour sauce over vegetables.

Yield: 6 (1/2-cup) servings

PER SERVING:     
CALORIES: 30       
FAT: 0g            SATURATED FAT: 0g
SODIUM: 30mg  
CARBOHYDRATE: 6g                   
CHOLESTEROL: 0mg
FIBER: 2g
PROTEIN:  1 gram

WeightWatchers Points:  0

Diabetic Exchange: 1 vegetable

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