• 3 tablespoons reduced-calorie margarine
• 1 pound sugar snap peas , strings removed
• 3 scallions , chopped
• 2 tablespoons chopped fresh mint
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Melt the margarine in a skillet over medium heat. Stir in the peas and scallions. Cover and cook until the peas are bright green and crisp-tender, 1 to 2 minutes. Stir in the mint, salt and pepper. Serve warm.

Recommended option: Flavor the peas a bit more by adding the grated zest of one small lemon along with the mint.

From the book Patti LaBelle's Lite Cuisine

100 calories, 6 grams fat, 1 gram saturated fat, 0 mg of cholesterol, 350 mg sodium, 9 grams carbohydrate, 3 grams fiber, 2 grams protein

Diet exchanges: 1 starch, 1 fat or 1/2 carbohydrate choice