Corn-and-carrot pudding
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Frozen whole kernel corn, (1 package) thawed |
| 1 | cup | 1% low-fat milk, divided |
| 2 | tablespoons | All-purpose flour |
| 2 | tablespoons | Maple syrup |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground nutmeg |
| 3 | Egg whites | |
| 2 | Eggs | |
| ¾ | cup | Coarsely shredded carrot |
| Vegetable cooking spray | ||
Directions
Place 1 cup corn, ½ cup milk, and flour in food processor, and process for
10 seconds.
Combine syrup and next 4 ingredients in a medium bowl; beat well with a wire whisk. Add remaining ½ cup milk, remaining whole kernel corn, the pureed corn mixture, and carrot, stirring with a wire whisk until blended.
Pour mixture into a 1-quart casserole coated with cooking spray. Cover; bake at 350 degrees for 15 minutes. Uncover; bake an additional 40 minutes or until set. Yield: 4 servings (serving size: ¾ cup).
Per serving: 190 Calories; 4g Fat (16% calories from fat); 10g Protein; 32g Carbohydrate; 93mg Cholesterol; 249mg Sodium NOTES : Place corn on several layers of paper towels, and cover with additional paper towels. Let stand 15 minutes, gently pressing down occasionally to remove moisture. (This will keep the pudding from watering out.)
Recipe by: Cooking Light, Sept 1994, page 85 Posted to MC-Recipe Digest V1 #401 by igor@... on Jan 28, 1997.