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CORN AND THREE-PEPPER PUDDING




Source of Recipe


marla
CORN AND THREE-PEPPER PUDDING

Yield: 4 servings (1 cup each)
Source: "Express Lane Diabetic Cooking" by Robyn Webb
Info: http://diabeticgourmet.com/book_archive/details/9.shtml

INGREDIENTS

- 1 (10 ounce) package frozen corn
- 1/2 of 1 pound package frozen pepper
stir-fry (3-pepper medley with onions)
- 1 (12 ounce) can evaporated fat-free milk
- 1 tablespoon butter, melted
- 2 teaspoons sugar
- Salt and fresh ground pepper to taste
- 1-1/2 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 cup egg substitute

DIRECTIONS

Preheat oven to 350 degrees F.

Defrost the frozen corn and peppers in the microwave.
Chop peppers and onions into bite-size pieces.

Combine all ingredients and pour into a glass
casserole dish that has been sprayed with nonstick
spray. Bake for 45 minutes until center is set and firm.

Nutritional Information Per Serving (1 cup):
Calories: 207, Fat: 3 g, Cholesterol: 8 mg, Sodium: 218 mg,
Carbohydrate: 33 g, Dietary Fiber: 3 g, Sugars: 15 g, Protein: 13 g
Diabetic Exchanges: 1-1/2 Starch, 1 Fat-free Milk, 1 Saturated Fat