Diabetic Yale Beets - cooking recipe

Ingredients

5 beets
3/4 cup Splenda sugar substitute
1/4 cup cornstarch
1/2 cup water
1/3 cup lemon juice
5 mint leaves, chopped

Preparation

Put the water,splenda & cornstarch into a pot larger enough to contain the beets and simmer for until the 2 combine into a pseudo-syrup.
Chop the beet into medallions, about 1/2 inch or so.
Add beets and lemon juice along with the mint leaves; stew until tender.
Serve on a plate large enough to contain them.