Corn Soufflediabetic, side dishes, vegetables 2 eggs, seperated 1 16 oz can creamed corn 1/2 cup skim milk 3 tablespoon flour 2 teaspoon sugar 1 teaspoon minced inion flakes 1/2 teaspoon dry mustard 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. |
