Ingredients
- 3 drops liquid pepper (red)
- 475 ml low-sodium chicken broth
- 150 gr corn (drained canned)
- 110 gr cubed pared potatoes
- 90 gr leeks (sliced)
- 9 gr calorie margarine (reduced)
- 9 gr dill (chopped fresh)
- 3 gr parmesan cheese (grated)
- 1 gr salt
- 1 gr black pepper
sauce; stir well. With vented cover, microcook on High for 3 to 4 minutes until potatoes are tender. Let stand, covered, for 3 minutes before serving. Makes 4 servings. Per Serving: 111 Calories; 4 g Protein; 2 g Fat; 211 mg Sodium 20 g Carbohydrates; 1 mg Cholesterol [WEIGHT WAtCHERS MAGAZINE; Jan 1990]
