Corn pudding (finsand)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Can of corn; |
| 1 | Egg; | |
| 1 | teaspoon | Pimiento; Chopped |
| 1 | teaspoon | Green pepper; |
| 1 | teaspoon | Margarine; |
| 1 | teaspoon | Sugar replacement; |
| ¾ | cup | Milk; |
| Salt to taste; | ||
| Fresh ground pepper; | ||
| Vegetable cooking spray; | ||
Directions
Combine all ingredients, except vegetable cooking spray. Pour into baking dish coated with vegetable cooking spray. Bake at 325F for 35 to 40 minutes, or until firm. Food Exchange per serving: 1 STRACH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 55 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master