Post by JJ Judkins on Apr 25, 2012 15:47:27 GMT -6
Diabetic - Holiday-Corn- on-the-Cob Pudding
Try this calorie-trimmed corn pudding with frozen corn if fresh corn isn't
in season.
PER SERVING: 136 cal., 2 g total fat (1 g sat. fat), 1 mg chol., 225 mg
sodium, 22 g carb., 2 g fiber, 7 g pro. Exchanges: 1.5 starch, 0.5 very lean
meat. Carb choices: 1.5.
3 ears fresh sweet corn or 1% cups frozen whole kernel
corn, thawed Nonstick cooking spray 1 tablespoon olive oil
1 cup finely chopped onion
12 ounces Italian bread, cut into 1-inch pieces (6 cups)
2 to 3 fresh jalapeno chile peppers, seeded and finely chopped*
2 cups fat-free milk
1 cup refrigerated or frozen egg product, thawed
1. If using fresh corn, cut corn from cobs; set aside.
Lightly coat a 2-quart square baking dish with cooking spray; set aside. In
a large skillet, heat oil over medium heat. Add onion; cook for 3 to 4
minutes or until onion is tender, stirring occasionally. Stir in corn. Cook
and stir for 2 minutes more. Remove from heat; cool slightly.
2. In a large bowl, toss together bread, corn mixture, and chile peppers.
In a medium bowl, combine milk and egg; add to bread mixture. Transfer to
prepared baking dish. Cover and chill for 2 to 24 hours.
3. Preheat oven to 350°F. Bake, uncovered, about 45 minutes or until lightly
browned and set in center. Let stand on a wire rack for 10 minutes before
serving. Makes 12 (2/3-cup) servings.
*Test Kitchen Tip: Because chile peppers contain volatile oils that can
burn your skin and eyes, avoid direct contact with them as much as possible.
When working with chile peppers, wear plastic or rubber gloves. If your bare
hands do touch the peppers, wash your hands and nails well with soap and
water.
Diabetic Living Holiday Cooking
Try this calorie-trimmed corn pudding with frozen corn if fresh corn isn't
in season.
PER SERVING: 136 cal., 2 g total fat (1 g sat. fat), 1 mg chol., 225 mg
sodium, 22 g carb., 2 g fiber, 7 g pro. Exchanges: 1.5 starch, 0.5 very lean
meat. Carb choices: 1.5.
3 ears fresh sweet corn or 1% cups frozen whole kernel
corn, thawed Nonstick cooking spray 1 tablespoon olive oil
1 cup finely chopped onion
12 ounces Italian bread, cut into 1-inch pieces (6 cups)
2 to 3 fresh jalapeno chile peppers, seeded and finely chopped*
2 cups fat-free milk
1 cup refrigerated or frozen egg product, thawed
1. If using fresh corn, cut corn from cobs; set aside.
Lightly coat a 2-quart square baking dish with cooking spray; set aside. In
a large skillet, heat oil over medium heat. Add onion; cook for 3 to 4
minutes or until onion is tender, stirring occasionally. Stir in corn. Cook
and stir for 2 minutes more. Remove from heat; cool slightly.
2. In a large bowl, toss together bread, corn mixture, and chile peppers.
In a medium bowl, combine milk and egg; add to bread mixture. Transfer to
prepared baking dish. Cover and chill for 2 to 24 hours.
3. Preheat oven to 350°F. Bake, uncovered, about 45 minutes or until lightly
browned and set in center. Let stand on a wire rack for 10 minutes before
serving. Makes 12 (2/3-cup) servings.
*Test Kitchen Tip: Because chile peppers contain volatile oils that can
burn your skin and eyes, avoid direct contact with them as much as possible.
When working with chile peppers, wear plastic or rubber gloves. If your bare
hands do touch the peppers, wash your hands and nails well with soap and
water.
Diabetic Living Holiday Cooking