200 ml (1/3 pint) vegetable stock
2 small fresh corns on the cob, or 175 g (6 oz) frozen sweetcorn kernels
8 oz (225 g) shelled fresh broad bean (fava bean)s
1 small onion, skinned and finely chopped
150 g (5 oz) low-fat soft cheese
3 tbsp (60 ml) low-fat natural yogurt
2 level tsp (10 ml) chopped fresh basil or
1 tsp (5 ml) dried
salt and pepper, to taste
fresh basil leaves, to garnish
2 small fresh corns on the cob, or 175 g (6 oz) frozen sweetcorn kernels
8 oz (225 g) shelled fresh broad bean (fava bean)s
1 small onion, skinned and finely chopped
150 g (5 oz) low-fat soft cheese
3 tbsp (60 ml) low-fat natural yogurt
2 level tsp (10 ml) chopped fresh basil or
1 tsp (5 ml) dried
salt and pepper, to taste
fresh basil leaves, to garnish
method
1. Put fresh corn kernels, beans, onion and stock into a bowl with 150 ml (1/4 pint) water.
2. Cover and cook 100% (High) 6-7 minutes.
3. If using frozen corn, add halfway through cooking.
4. Meanwhile, beat the cheese until creamy, then stir in the yogurt, basil and seasoning.
5. Drain vegetables and return to bowl.
6. Add the cheese and yogurt mixture to the vegetables and cook, uncovered, 100% (High) 2-3 minutes.
2. Cover and cook 100% (High) 6-7 minutes.
3. If using frozen corn, add halfway through cooking.
4. Meanwhile, beat the cheese until creamy, then stir in the yogurt, basil and seasoning.
5. Drain vegetables and return to bowl.
6. Add the cheese and yogurt mixture to the vegetables and cook, uncovered, 100% (High) 2-3 minutes.
serving amount
serves 4
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