Mexican Cuisine and Good Ole Southern Cooking Recipes plus Cajun and Creole

BBQ Sauce, Low Carb

Categories:
sandwich- -, dessert- pie- tart

1 can (08 oz) tomato sauce
2 tbs vinegar
2 tbs lemon juice
1 tbs garlic salt
1 tsp ground red pepper
1/4 cup Worcestershire sauce
1 tbs liquid smoke
1/2 cup onion; finely chopped
1/4 cup Splenda, bulk

Combine all ingredients. Simmer for 15-30 minutes for a "pour-on" sauce or may use "as is" when baking meat.

NYC Nutrition Analysis (entire recipe): water=343.8 g; calories=143.8; protein=5.38 g; total fat=0.28 g; carbohydrate=46.7 g; dietary fiber=5.75 g; ash=5.95 g; calcium=60.99 mg; phosphorus=143.7 mg; iron=2.48 mg; sodium=2068 mg; potassium=1163 mg; magnesium=67.11 mg; zinc=0.7 mg; copper=0.53 mg; manganese=0.76 mg; vitamin A=2960 IU; vitamin E=3.09 mg ATE; niacin=2.67 mg; pantothenic acid=0.42 mg; vitamin B6=0.42 mg; folate=42.19 ug; vitamin C=51.42 mg; selenium=5.25 ug; refuse=1.1%; %cal as carb:prot:fat=89:10:1; WW Pts=1.81; (complete analysis)

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