Green Chile Honey

Note from Cheri: This recipe was given to us by Marilyn Helton, author of our Diabetic Dining on Fabulous Foods column. Marilyn always says, "A diagnosis of diabetes does NOT have to be a culinary death sentence! Marilyn originally got this recipe from Light the Fire - Fiery Food with a Light New Attitude!, by Linda Matthie-Jacobs. While this is not a diabetic dining book, Marilyn has since figured the nutritional analysis. Marilyn likes to serve this honey on Lemon Ginger Scones, but it also works on all kinds of muffins, bagles, biscuits, pancakes, or...whatever! The heat of the chile powders is a wonderful contrast to the sweet of the honey.

2 tsp. green chile powder 1/2 tsp. red chile powder 1/2 C honey

Yield: 1/2 Cup In a small bowl, mix the chile powders into the honey. Store any surplus chile honey at room temperature. Per 1 Tablespoon Serving: 68 Cal 0 g Fat 18 g Carbohydrate 0 mg Cholesterol 14 mg Sodium 5 mg Calcium Dietary Exchanges: 1 Carbo Choice