Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        fresh brussels sprouts -- trimmed
     1/3  cup           raspberry vinegar
   2      tablespoons   dijon mustard
     1/4  teaspoon      salt
     1/4  teaspoon      pepper
   1      teaspoon      cornstarch
     1/2  cup           low-salt chicken broth
   2      tablespoons   reduced-calorie stick margarine
   1      cup           slivered shallots
                        --about 4 large
   3      tablespoons   brown sugar
     1/2  cup           chopped cashews

Preparation:

1. Steam Brussels sprouts, covered for 12 minutes or until tender. Drain. 2. Combine vinegar, mustard, salt, and pepper; stir well and set aside. Combine cornstarch and broth. Stir well; set aside. Melt margarine in a nonstick skillet over medium-high heat. Add shallot; saut‚ 3 minutes. Reduce heat to medium; add brown sugar. Cook 2 minutes, stirring frequently. Add vinegar mixture; cook 2 minutes, stirring occasionally. Add cornstarch mixture; bring to a boil. Cook 1 minute, stirring constantly. Add Brussels sprouts; cook until thoroughly heated, stirring occasionally. Spoon into a bowl; sprinkle with cashews. Note: Substitute 2 pounds green beans, trimmed, for Brussels sprouts, if desired. Steam beans, covered for 6 minutes or until tender-crisp.

Nutritional Information:

CAL 101 (38 % from fat); PRO 3.6 g; FAT 4.3 g (SAT 0.9 g); CARB 14.1 g; FIB 3.4 g; CHOL 0 mg; IRON 1.6 mg; SOD 202 mg; CALC 39 mg.