Harvard Beets
2 (16 oz.) cans beets
1/2 cup white vinegar
3/4 cup Splenda
1 T. cornstarch
salt to taste
Drain the beet liquid from one can into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Use a whisk to blend in the cornstarch. Bring to a boil over medium high heat. Reduce heat to medium; stir in beets and coo****il heated.
I didn't add any salt.
1/2 cup white vinegar
3/4 cup Splenda
1 T. cornstarch
salt to taste
Drain the beet liquid from one can into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Use a whisk to blend in the cornstarch. Bring to a boil over medium high heat. Reduce heat to medium; stir in beets and coo****il heated.
I didn't add any salt.
~Jo~
RNY: July 8, 2008
Dr. John Price
Kansas City, MO
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