Curried Corn with Sweet Red Peppers

Course : Vegetables
Serves: 4
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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 be saved.


Nutritional Information:

73 Kcal 0.5g fat (0.1g sat fat) 6% CFF 43+mg Na (2.4g PRO/ 0.5g FAT/ 15.8g CHO)

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