Serves: 8
Total Calories: 225
At least 1 hour or up to 4 hours before serving:
1. In a 10-inch non-stick skillet over medium heat, sauté frankfurters in butter for 7 to 10 minutes or until browned. Discard all but 1 tablespoon of the drippings.
2. Add green pepper, onion and garlic to frankfurters. Sauté for 4 minutes or until vegetables are crisp-tender set aside.
3. In a medium bowl, mix splenda and cornstarch. Add water to reserved pineapple juice to make 1 1/2 cups liquid. Stir pineapple liquid, vinegar, soy sauce and bouillon granules into cornstarch mixture until smooth. Stir into frankfurter-vegetable mixture along with pineapple and pimiento. Stirring over medium heat, bring to a boil and boil for 1 minute or until thickened.
4. Bake, covered, in a preheated 350° oven for 30 minutes or until hot and bubbly.
This Hawaiian Franks recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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