Sylvia's Southern Stir-Fry Veggies

Sylvia Woods is perhaps New York's most famous soul food chef. In fact, she's been crowned the "queen of soul food," a cuisine that is not generally known for being low calorie.

The Zagat New York City restaurant survey said that the food at Wood's Harlem restaurant is tasty and comforting, but warned: "Don't tell your doctor what you ate."

That's all changed. Woods has joined forces with Splenda and concocted some delicious, yet light treats.

Sylvia's Southern Stir-Fry Veggies

Makes 8 servings

Preparation time: 10 min.

Cooking time: 15 min.

1 (1-lb.) package collard greens

½ cup water

¼ cup olive oil

1 pound cabbage, thinly sliced

1 large carrot, shredded

½ cup Splenda No Calorie Sweetener, granular

1 teaspoon salt

1 teaspoon cracked black pepper

Remove and discard stems from greens. Tear leaves into 1 to 2 inch pieces.

Bring water to a boil in a large Dutch oven; add greens and return to a boil. Cover, reduce heat, and simmer five minutes; drain and set aside.

Heat olive oil in a large Dutch oven or wok at medium-high for two minutes. Add cabbage and carrot; stir-fry two minutes. Add collard greens, Splenda granular, salt and pepper; stir-fry two additional minutes. Cover reduce heat and simmer five minutes or until greens are tender.

Nutrition information per serving:

Serving Size: 1/8 recipe

Calories 100

Calories from Fat 70

Total Fat 7g

Saturated Fat 1g

Cholesterol 0mg

Sodium 320mg

Total Carbohydrate 9g

Dietary Fiber 4g

Sugars 3g

Protein 2g

Dietary exchanges:

2 Veg, 1 Fat

This recipe, when compared to a traditional recipe, has a 19 percent reduction in calories, a 46 percent reduction in carbohydrates and a 78 percent reduction in sugars.

Sylvia Woods is a compensated spokeswoman for Splenda Corp.