4 c. shelled peas
2 tsp. fructose
2 tsp. salt
Pea pods
1 sm. green onion with top, chopped
Water
2 tbsp. butter
1/2 tsp. pepper
1 c. light cream

Cook peas with fructose, salt, 5 or 6 pea pods, onion and enough water to cover for 10 to 15 minutes or until just tender (water should almost evaporate). Add butter and hold over heat to melt. Add pepper and cream. Heat but do not cook. Makes 6 to 8 servings.

NOTE: With potatoes, cook 12 small, new, peeled, whole potatoes until tender. Mix with peas before adding cream.