Corn Pudding Recipe
Ingredients:
16 oz can of corn
1 egg
1 tsp pimiento, chopped
1 tsp green pepper
1 tsp margarine
1 tsp sugar replacement
3/4 cup milk
1 salt to taste
1 fresh ground pepper
1 vegetable cooking spray
Instructions:
Combine all ingredients, except vegetable cooking spray. Pour into
baking dish coated with vegetable cooking spray. Bake at 325F for 35
to 40 minutes, or until firm.
Food Exchange per serving: 1 STRACH/BREAD EXCHANGE + 1 FAT EXCHANGE
CAL: 55
Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 6
