Low Cal Black-Eyed Peas Payasam

• 16 ounces light coconut milk
• 1 cup Splenda granular
• 2 cups black-eyed peas, cooked
• 2 teaspoons ground cardamom
• 1 pinch cinnamon
• 1 teaspoon canola oil
• 2 teaspoons slivered almonds

1. Mash the black eyed peas.
2. Keep aside.
3. In a largish pot saute the slivered almonds in oil until just brown.
4. Turn flame down to medium heat.
5. Add the coconut milk and splenda, black eyed peas
6. Stir well and add the cardamom and cinnamon.
7. Turn flame down again and simmer for about 5-6 min.
8. Serve warm or cold!

light coconut milk, splenda, blackeyed peas, ground cardamom, cinnamon, canola oil, almonds

Taken from www.food.com/recipe/low-cal-black-eyed-peas-payasam-379287 (may not work)