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By Karen Barnaby

Thai Sweet and Sour Chile Dipping Sauce

Makes 1 1/2 cups

  • 4 Tbsp. Splenda
  • 1 cup boiling water
  • 1/2 red bell pepper, stem removed but with the seeds and core left in
  • 1-3 fresh chili peppers
  • 2 cloves garlic, smashed
  • 1 tsp. salt
  • 4 Tbsp. lemon or lime juice
  • 3 Tbsp. fish sauce

Combine the Splenda and boiling water. Let sit until cool.

Roughly chop the pepper and chilies. Combine with the garlic, salt and 1/4 of the Splenda® mixture in a food processor or blender. Blend until smooth. The pepper seeds will remain whole. Add to the rest of the Splenda® mixture along with the lime juice and fish sauce. Keeps for 1 week, covered and refrigerated.

Total Carbohydrates: 21.43
Total Carbohydrates Minus Fiber: 18.09
Carbohydrates per Serving (1 Tbsp.): 0.9
Carbohydrates per Serving minus Fiber (1 Tbsp.): 0.75

Copyright © 2000-2005, Karen Barnaby. All rights reserved.

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