Curried Corn with Sweet Red Peppers
|Course : Vegetables
|1 1/2 cups frozen corn kernels -- thawed
|1/4 cup sweet red pepper
|1/2 teaspoon curry powder -- or to taste
|1 teaspoon salt and pepper -- to taste
|1 teaspoon Butter Buds
|1/4 cup nonfat sour cream -- or laban
Preparation / Directions:
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.
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
73 Kcal 0.5g fat (0.1g sat fat) 6% CFF 43+mg Na (2.4g PRO/ 0.5g FAT/ 15.8g CHO)