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    Mustard Pretzels

    Source of Recipe

    The Diabetes Snack, Munch, Nibble, Nosh Book - by Ruth Glick

    MUSTARD PRETZELS

    WW Points
    Exchanges
    Yield: 6 servings

    - 6 cups small pretzels (about 3/16 inch in diameter)
    - 3 tablespoons prepared mustard
    - 1 tablespoon mild or strong honey
    - 1/2 tablespoon cider vinegar
    - 1/4 teaspoon dry mustard

    Preheat the oven to 400 degrees F. Spray a large baking pan
    with nonstick spray coating. Arrange the pretzels in the pan.

    In a small bowl, stir together the prepared mustard, honey,
    vinegar, and dry mustard. Slowly pour the mixture over the
    pretzels, stirring to coat.

    Spread out the pretzels so that they are in 1 or 2 layers.
    Bake for 8 to 10 minutes, stirring once, or until the
    pretzels begin to brown. Cool in the pan on a wire rack
    until they begin to crisp. The pretzels will keep at room
    temperature for 1 to 2 weeks.

    One (1 cup) serving equals: Calories: 124, Fat: 1 g, Cholesterol: 0 mg, Sodium: 575 mg, Carbohydrate: 26 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 3 g ++++ Exchanges: 1-1/2 Starch ++++ WWP: 2

 

 

 


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