Tuesday, August 5, 2008

Corn Pudding - 2 pts

3 cup frsh or frozen white corn kernals
1/4 cup chopped fresh chives
1 T chpped fresh thyme
3/4 tsp salt
1/4 tsp pepper
1 1/2 cup 1% low-fat milk
1/2 cup egg substitute
2 T 1/3 less-fat cream cheese
1 egg, lightly beaten
cooking spray.

Preheat oven to 350*. Combine corn, chives, thyme, salt and pepper in a medium bowl. Combine milk, egg substitute, cream cheese and egg in a medium bowl. Add the milk mixture to the corn mixture and stir well to combine. Pour into an 11 X 7 inch baking dish coated with cooking spray. Bake for 55 minutes or until top of pudding is golden brown. Cool for 10 minutes. Cut into 8 squares. 1 square = 2 pts.

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