Corn Souffle

12.11.2008 | Author: Cook | Posted in Diabetic
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Corn Souffle


Servings: 4
Ingredients: 

  • 2    Eggs, seperated                     2 ts Sugar
    • 

  • 1    16 oz can creamed corn              1 ts Minced inion flakes
    • 

  • 1/2 c  Skim milk                         1/2 ts Dry mustard
    • 

  • 3 tb Flour
    •

Preheat oven to 350. In a medium bowl, beat egg yolks until light. Stir in
corn, milk, flour, sugar, onion flakes, and dry mustard. Beat egg white
until stiff. Fold gently into corn mixture. Pour into a baking dish that
has been sprayed with a nonstick cooking spray. Bake, uncovered, 45
minutes.

Per serving: 7g protein, 4g fat, 29g carb., 319mg sodium, 138mg chol., 175
calories.

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