Stove-top scalloped corn

Yield: 1 Servings

Measure Ingredient
1 can ( 14.75 oz.) cream style corn
½ cup Skim milk
¼ cup Fat-free egg substitute
¼ cup Coarsely crushed fat-free saltine crackers
2 tablespoons Thinly sliced scallions
1 pinch Coarsely ground black pepper

Here is a recipe from Quick & Healthy It's time to say so long to slowly baked scalloped corn. this tasty version is ready to eat in just minutes.

Combine corn, milk, egg substitute, cracker crumbs, scallions and pepper in a saucepan. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Serving:4

Per serving: 95 calories, ⅖ g fat (4% of calories), 1 mg cholesterol, 323 mg sodium, 1⅒ dietary fiber Posted to EAT-LF Digest by bmann@... (Manning, Beverly) on Mar 12, 1998

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