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Southwestern-Style Corn Pudding

This pudding tastes like a hearty bite of home but without the carbs and fat. Just mix the ingredients, bake for about 30 minutes, and presto: you have a side ready for pairing with just about any main dish!
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Ingredients

Preparation time:
10 minutes
Baking time:
approximately 30 minutes

Directions

Yield:
6 cups

Serving size:
1/2 cup

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 Information:

Calories: 95 calories, Carbohydrates: 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.

Tami Ross is a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

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