Celery and Almonds

2 tablespoons butter
? cup blanches almonds
4 cups celery, sliced in ? inch pieces.
1 chicken bouillon cube, crushed
2 tablespoons minced onion
1 packet sugar substitute
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg

Melt the butter in a skillet. Add the almonds and saute on a low flame until lightly browned.
Add the celery, bouillon cube, onion, sugar substitute, garlic powder, ginger, and nutmeg. Stir well. Cooke for 10 minutes uncovered, until slightly tender but crisp.