Title: Curried Corn with Sweet Red Peppers
Categories: Vegetable Lowcal
Yield: 4 Servings

1 1/2	c	Frozen corn kernels --
		Thawed
1/4	c	Sweet red pepper
1/2	ts	Curry powder -- or to taste
		Salt and pepper -- to taste
1	ts	Butter Buds=AE
1/4	c	Nonfat sour cream -- or
		Laban

Coat a non-stick skillet with cooking spray. Heat until hot. Add sweet red peppers. Cook, stirring about 1 minute. Sprinkle with curry powder and cook, stirring about 30 secs. Add corn and seasonings. Stir until hot. Removae from heat. Stir in sour cream or laban. Serve. Makes 4 servings.

per serving: 73 Kcal 0.5g fat (0.1g sat fat) 6% CFF 43+mg Na (2.4g PRO/ 0.5g FAT/ 15.8g CHO) Exchanges: 1 STARCH/BREAD

~ - - - - - - - - - - - - - - - - -=20

NOTES : SALT: 1. If you add 1/2 tsp. salt to the whole recipe, add 89mg Na for EACH serving. You probably would not need that much with the curry powder. 2. The Butter Buds is optional. If it is omitted, 21mg Na per serving will be saved.

Recipe By : Rosemary Winters

From: Rosie@iadfw.Net Date: Wed, 27 Sep 1995 21:14:13 -0500

previous

next