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    Corn Pudding - 2


    Source of Recipe


    9 - 1/2 cup servings

    List of Ingredients




    2 (15 oz.) Cans Whole Kernel Corn, drained
    1/2 Cup Flour
    1/2 Cup Splenda Granular
    1 teaspoon Salt
    1 Cup Egg Substitute
    1 1/2 Cups Skim Milk

    Recipe



    Preheat oven to 450 degrees.
    Spray a 1/2 quart baking dish with non-stick cooking spray.
    In a medium bowl, combine the corn, flour, Splenda and salt. Pour into baking dish.
    In a separate bowl, mix together the egg substitute and milk. Pour over corn, do not stir.
    Bake for 45-50 minutes, stirring gently a few times during baking.

    Serves: 9 (1/2 Cup Each)
    Per Serving: 119 Calories; 1g Fat (4.4% calories from fat); 7g Protein; 24g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 504mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat; 0 Non-Fat Milk. WWP: 2

 

 

 

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