2 lb Unshelled green peas, boiled

Until crisp tender 6 oz Thinly sliced mushrooms

1 md Onion, finely chopped

1 ts Curry powder

1/2 c Chicken stock

1/2 c Lowfat yogurt

Saute mushrooms, onion and curry power in stock 10-15 minutes until onion is softened. Add peas and heat through. Stir in yogurt and serve. *Use pearl onions in place of chopped onion. Per serving: Calories: 40 Protein: 3g Carbohydrates: 6g Fat: 0g Sodium: 30mg Cholesterol: trace Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.