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

Rosemary Winters