Corn Souffle Recipe
Ingredients:
2 eggs, seperated
1 16 oz can creamed corn
1/2 cup skim milk
3 tbsp flour
2 tsp sugar
1 tsp minced inion flakes
1/2 tsp dry mustard
Instructions:
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.
Servings: 4
