• 1 lb. small new potatoes, peeled
• 10 ounces frozen tiny peas
• 2 Tbs. unsalted butter
• 1 tsp. all purpose flour
• 3/4 cup heavy cream
• 1/8 tsp. cayenne pepper

Place potatoes in a steamer basket over boiling water. Cover pan and steam about 8 minutes or until almost cooked through. Add peas to steamer and steam another 3-4 minutes, or until peas are tender. Drain. While potatoes and peas are cooking, melt butter in a heavy saucepan over medium heat. Whisk in flour and cook 1-2 minutes, stirring frequently. Do not brown. Slowly whisk in cream. Bring to a boil. Reduce heat to low and simmer 5 minutes, stirring frequently, until sauce is thickened. Season with salt and cayenne pepper to taste. Stir potatoes and peas into sauce and stir over low heat until mixed thoroughly and hot.

Per serving: calories 361, fat 22.6g, 55% calories from fat, cholesterol 77mg, protein 6.8g, carbohydrates 34.7g, fiber 6.0g, sugar 6.3g, sodium 84mg, diet points 8.4.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.0, Bread: 1.6, Lean meat: 0.0, Fat: 4.3, Sugar: 0.0, Very lean meat protein: 0.0

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