Melt margarine in a large saucepan; saute onion and sweet pepper with red pepper flakes until tender, stirring occasionally, about 2 minutes. Sir in chicken broth and both cans of corn. Continue cooking until the is very hot. Add salt and pepper and serve innediately. Food exchanges per serving 2 STARCH EXCHANGES + 1 FAT EXCHANGE CHO: 31g; PRO: 6g; FAT: 8g; CAL: 205; Low-sodium diets: Omit salt and substitute unsalted broth and cannned vegetables. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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|Serving Size: 1 Serving (263g)|
|Recipe Makes: 8|
|Calories from Fat: 34 (26%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 502mg||17 %|
|Potassium 299.4mg||8 %|
|Total Carbohydrate 24.7g||7 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 22.1g|
|Protein 3.7g||5 %|
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Calories per serving: 132
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