Diabetes Self-Management Recipes

Our recipes are low in fat and sodium and list carbohydrate and other nutrition info so you can fit them into your diabetes meal plan.

Sign up for our weekly e-mail newsletter and receive a FREE GIFT! Enter your e-mail below.

Learn more

Learn more about diabetes

Links to help you learn more about diabetes.

Ask a diabetes expert
Other diabetes resources
Browse article topics

 

Southwestern-style corn pudding

Preparation time: 10 minutes
Baking time: approximately 30 minutes

3/4 cup liquid egg substitute
2 cups fat-free half-and-half
1/4 cup flour
4 teaspoons Splenda sweetener
3/4 teaspoon salt
2 cups frozen corn, thawed and drained (fresh corn cut from the cob may be used)
1 can (4 1/2 ounces) diced green chilies, drained
Cooking spray
2 tablespoons reduced-fat margarine

Preheat oven to 350°F. In a large bowl, whisk together egg substitute, half-and-half, flour, Splenda, and salt. Stir in corn and chilies. Pour into a 2-quart baking dish coated with cooking spray. Dot with margarine. Bake uncovered 15 minutes, stir, and continue baking another 15–20 minutes, or until pudding is no longer liquid in the center.

Nutrition Facts

Per Serving:
  Calories: 95
  Carbohydrate: 13 g
  Protein: 4 g
  Fat: 3 g
  Saturated fat: <1 g
  Cholesterol: <1 mg
  Sodium: 253 mg
  Fiber: 1 g
 
Exchanges per serving: 1 starch, 1/2 fat
Carbohydrate choices: 1

 

  

2009-10-05

More Vegetables recipes

 

 


Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information.