4 tbsp. pineapple juice
2 c. broccoli florets
2 c. cauliflower florets
Butter substitute equiv. to 2 tbsp. butter
1/2 tsp. onion powder
Dash or 2 of soy sauce
2 tbsp. crushed pineapple

In a non-stick wok or large skillet, heat pineapple juice to bubbling stage. Add broccoli and cauliflower and toss to coat with juice. Add butter substitute, onion powder and soy sauce and stir-fry on high heat for several minutes until vegetables are done to the crisp-tender stage, or to your likeness. (Do not overcook.) Add crushed pineapple and toss gently for another minute. Serves 4. 45 calories per serving. 1 g. fat. No cholesterol.