English Muffins with Apricot Ginger Spread

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: Quick and Easy Low-Carb Cooking by Nancy Hughes
 * Yield: 4 servings

Ingredients

 * ¼ cup reduced-fat margarine
 * ¼ cup apricot 100% fruit spread
 * 1 tsp grated gingerroot
 * 1 tsp honey
 * 4 whole wheat English muffins, halved

Directions

 * 1) In a small mixing bowl, combine all ingredients except muffins and stir to blend.
 * 2) The mixture will be lumpy.
 * 3) Toast muffins and spread equal amounts of the mixture on each muffin half.
 * 4) The spread will melt into the muffins.

Nutritional information
Per Serving (2 muffin halves plus spread):
 * 218 Calories | 7g Fat | 0mg Cholesterol | 318mg Sodium | 37g Carbs | 3g Dietary Fiber | 13g Sugars | 6g Protein
 * Diabetic Exchanges: 2 starch | 1 fat | ½ carbohydrate