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A trio of peppers livens up this comforting side dish. "I've had this recipe for many years," says Virginia Anthony, Jacksonville, Florida. "I lightened it up from the original by using reduced-fat sour cream and milk, plus some egg substitute. It tastes just as good...but it's much better for us!"
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Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Analysis: One piece equals 119 calories, 3 g fat (1 g saturated fat), 39 mg cholesterol, 298 mg sodium, 18 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Originally published as Three-Pepper Corn Pudding in
Light & Tasty
December/January 2005, p20
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