PEPPERED VEAL MEDALLIONS Preparation time: 10 minutes (plus marinating time) | Cooking time: 10 minutes 4 x 80g veal medallions 2 tablespoons drained canned green peppercorns, chopped finely 1/4 cup brandy 1/2 cup water 1 teaspoon cornstarch 2 tablespoons light sour cream Remove all visible fat from veal. Combine veal, peppercorns and brandy in medium bowl. Cover; refrigerate for several hours or overnight.

Drain veal; reserve marinade. Cook veal in heated large nonstick saucepan until tender. Remove from pan; keep warm.

Combine reserved marinade and blended water and cornstarch in pan; bring to boil. Remove from heat; stir in cream. Simmer for 5 minutes or until thickened. Pour over veal just before serving. Serve with steamed baby beans, if desired.

Serves 2.

Per serving: 10.7g fat; 345 calories.

The Healthy Heart Cookbook, The Australian Women's Weekly Cookbooks