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