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Sweet-and-Sour Sauce with Onions
Source: Enlitened Kosher Cooking by Nechama Cohen

A fat-free and carb-free, sweet-and-sour sauce with a hint of apricot and the mellow flavor of onions.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 48.4
Total Carbs 5.5 g
Dietary Fiber 0.5 g
Sugars 1.4 g
Total Fat 2.6 g
Saturated Fat 0.2 g
Unsaturated Fat 0.7 g
Potassium 43.4 mg
Protein 0.5 g
Sodium 108.7 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tbsp  red wine
2 tbsp  vinegar
1 tbsp  fresh lemon juice
2 tbsp  brown sugar substitute, granulated
1 tbsp  cornstarch
1 tbsp  chicken bouillon
0 1/2 cup  cold water
1 1/2 tbsp  sugar free apricot jam
1 cup  low sodium vegetable broth

Enlitened Onion Mixture
2 tbsp  canola oil
2 cup  chopped leeks
1 cup  fresh chopped onion
3 each  medium garlic cloves
  1. Make Enlitened Onion Mixture: Heat 2 tablespoons oil together in a large non-stick skillet over medium heat for a few seconds. Add 2 cups leeks, white and light green parts, thinly sliced, 1 cup onions, peeled and diced small and start to brown, stirring occasionally. Add 3 cloves garlic, peeled and minced and a few drops of water, the mixture will start to brown.Cook another few minutes, scraping the bottom of the pan so that nothing sticks.
  2. In a small saucepan, mix together the wine, vinegar, lemon juice and sugar substitute. Add Enlitened onion mixture and bring to a boil.
  3. Mix soy flour (and soup powder) with cold water and melted apricot jam until there are no lumps. Lower the heat and add slowly to the pot, constantly stirring with a wooden spoon so that no lumps form.
  4. While mixing, add hot stock or boiling water. Bring contents to a boil and stir until thick.

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