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Low Fat Veal Medallions with Blueberry Citrus Sauce (high fiber)


1 cup bluberries, fresh or frozen
6 tablespoon orange juice
6 tablespoon lemon juice
2 tablespoon vermouth
2 teaspoon grated orange peel
2 teaspoon grated lemon peel
1 teaspoon fresh ginger, minced
3 teaspoon butter
1 lb veal medallions
salt and pepper to taste

Combine blueberries, orange juice, lemon juice, vermouth, orange peel, lemon peel and ginger.

Stir to blend and set aside. Melt butter in a large, heavy skillet and sauté until brown and just cooked through. Transfer veal to platter and keep warm. Add blueberry mixture to skillet and cook until mixture thickens, scraping up any browned bits (about 2 minutes). Spoon blueberry mixture over veal and serve.

Makes 4 servings.

Calories.....213.....Fat......7 g.....Carbs.....12.g.....Sodium......108 mg.....Fiber......5 g.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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