| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 8 | Servings | |
INGREDIENTS
| 2 1/2 | c | Fresh or frozen sugar snap peas |
| 2 | c | Fresh or frozen corn |
| 1 | sm | Sweet red pepper; julienned |
| 1/4 | c | Water |
| 1 | tb | Butter or margarine |
| 1 | ts | Minced fresh dill or 1/4 teaspoon dillweed |
| 1/8 | ts | Salt; optional |
| 1/8 | ts | Pepper |
INSTRUCTIONS
This tasty dish uses less sugar, salt and fat. Recipe includes Diabetic Exchanges. Place the peas, corn, red pepper and water in a saucepan; cover and cook over high heat for 2-4 minutes or until vegetables are crisp-tender. Drain. Add butter, dill, salt if desired and pepper; toss to coat. Yield: 8 servings. Diabetic Exchanges: One 1/2-cup serving (prepared with margarine and without salt) equals 1 vegetable, 1/2 starch, 1/2 fat; also, 84 calories, 20 mg sodium, 0 cholesterol, 16 gm carbohydrate, 4 gm protein, 2 gm fat. Recipe by: http://www.tasteofhome.com/ Posted to recipelu-digest Volume 01 Number 575 by "Valerie Whittle" <[email protected]> on Jan 22, 1998
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