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Tangy Peas and Cauliflower

SUBMITTED BY: Marie Hoyer

"'My family loves vegetables, so I'm always looking for new and different ways to fix them,' remarks Marie Hoyer of Hodgenville, Kentucky. This pretty side dish gets it pleasant tangy flavor from creamy yogurt."
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PREP TIME  20 Min
READY IN  20 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 4 cups fresh cauliflowerets
  • 1 (16 ounce) package frozen peas
  • 3/4 cup plain fat-free yogurt
  • 3 tablespoons minced fresh cilantro or parsley
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cumin
  • 1 dash salt-free lemon-pepper seasoning

DIRECTIONS

  1. Place cauliflower in a saucepan with a small amount of water. Bring to a boil; cook for 6-8 minutes. Add peas; cook 2-4 minutes longer or until the vegetables are crisp-tender; drain. Combine remaining ingredients; pour over vegetables and toss to coat.

FOOTNOTE

  • Nutritional Analysis: One 1/2-cup serving equals 70 calories, trace fat (0 saturated fat), trace cholesterol, 96 mg sodium, 12 g carbohydrate, 0 fiber, 5 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
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