Scalloped Corn III

Scalloped Corn - 26g Carbs, 1g Fiber, 11g Sugar

From: The New Family Cookbook for People with Diabetes, published by the American Diabetes Association. This dish falls somewhere between a pudding and a souffle and is scrumptious, especially with its toasty brown topping.

To make cracker crumbs for the topping, put soda or saltine crackers into a plastic bag and crush them with the bottom of a glass. Or you can whirl the crackers in a food processor using the pulse switch.

Number of Servings: 6 Serving Size: 1/2 cup

17oz cream style corn 1 cup fat-free milk 1 egg, beaten 1 cup cracker crumbs 2 Tbsp pimento 1/4 cup chopped onion 1/2 tsp salt 1 pinch pepper 2 tsp margarine

1. Preheat the oven to 350 degrees F. Prepare a 1-quart casserole with nonstick pan spray.

2. In a medium bowl, combine the corn, milk, and egg; stir to mix well. Add 3/4 cup of the crumbs, then the pimento, onion, salt, and pepper. Mix well; pour into the prepared casserole.

3. Melt the margarine in a small skillet. Add the remaining 1/4 cup cracker crumbs; stir to distribute the margarine through the crumbs. Sprinkle the crumbs over the corn mixture.

4. Bake for 35 minutes. Serve hot. Nutrition per Serving: 150 Calories, 35 Calories From Fat, 4g Total Fat, 5g Protein, 1g Saturated Fat, 36mg Cholesterol, 621mg Sodium, 26g Total Carbs,1g Dietary Fiber, 11g Sugars Exchanges Per Serving: 1 1/2 Starch, 1/2 Fat

Contributed by :

 * Healthy Recipes For Diabetic Friends Y-Group