Yield: 9 servings
| Measure | Ingredient |
|---|---|
| 1 each | Onion,sliced |
| ½ cup | Non-fat yogurt |
| ¼ teaspoon | Dill weed |
| ¼ teaspoon | Lite salt or less or none |
| ½ cup | Flour |
| ½ cup | Cornmeal |
| 1 teaspoon | Sugar |
| 1½ teaspoon | Baking powder |
| 3 tablespoons | Canola oil |
| ½ cup | Skim milk |
| 1 each | Egg white |
| 1 pack | Frozen corn,thawed,10 oz. |
| 2 drops | Tabasco sauce |
| 2 tablespoons | Parmesan,grated |
Preheat oven to 450 degrees. Saute onion slices in nonstick fry pan until soft and lightly browned. Add yogurt, dill weed and lite salt. In a separate bowl combine flour, cornmeal, sugar, baking powder,oil, skim milk and egg white. Mix well. Add corn and Tabasco. Pour batter into lightly oiled 9 inch square pan. Spread oniopn mixture over batter. Sprinkle Parmesan over onions. Bake for 25-39 minutes. Cut into squares to serve.
Makes 9 servings.
~------------------------------------------------------------------------- calories 140,protein 4.3gm,carb.19.6gm,total fat 5.4gm,CSI Units 1⅕,dietary fiber 2.7gm,sodium 121mg,potassium 161mg,calcium 88mg,iron 0.8mg
~------------------------------------------------------------------------- "The New American Diet" by Sonja L. Connor,M.S.,R.D. and William E.
Connor,M.D.