(created by our customer, Darlene Kaminsky)
2 bags Skinny Dip Fettuccini
1/2 lb scallops
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon granulated Splenda
1 cup chopped broccoli, asparagus & carrots
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
sesame seeds (optional)
pinch white pepper
Drain, rinse and boil noodles and veggies for 1 minute. Drain again, rinse with cold water and let sit 5 minutes to dry very well. Spoon into a serving bowl.
Mix the sauce ingredients in a container with a lid. Shake until the Splenda has dissolved. Taste and add more Splenda if desired. Pour sauce over the noodles and veggies. Sprinkle lightly with white pepper & sesame seeds. Toss again and serve.
Calories: 32.....Carbs: 3 grams.....Protein: 1 gram.....Fat: 2 grams