The following recipes were printed in the Ottawa Citizen. You'd think
they'd have enough sense to publish nutritional information with the
recipes...
Anyway, there's also a cake recipe that I haven't put into MasterCook
yet. It uses almond flour.
The nutritional analysis doesn't include the Splenda.

Vicki

* Exported from MasterCook *

Low-Carb Ketchup

Recipe By : Debi Neilsen/Ottawa Citizen March 17 2004
Serving Size : 1 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounces tomato sauce -- * see note
3 tablespoons white vinegar
2 tablespoons Splenda granular
2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 tablespoon tomato paste
1 teaspoon dry mustard

Place all ingredients in saucepan and cook over low heat until it
reaches desired thickness, 30 to 40 minutes. Cool to room temperature.
Pour into jar or freezer container. Store in fridge or freeze for later
use.

*Use sugar free tomato sauce, such as Hunt's brand.

Per recipe: 175 Cal, 1.3 g total fat, 41.1 g carbs, 6.7 g fiber, 7.5 g
protein.

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