Servings: 6
1 tsp vegetable oil
1 tsp minced garlic
1 cup sliced leeks
1 cup chopped red peppers
2 cups corn kernels
2 1/2 Tbsp all-purpose flour
2 whole eggs
2 egg whites
1 1/3 cups 2% evaporated milk
1/4 cup chopped fresh dill OR 2 tsp dried
1/4 cup bread crumbs
1/2 tsp margarine or butter
Preheat oven to 350 degrees F.
Spray a 2-quart casserole dish with vegetable spray.
In non-stick skillet sprayed with vegetable spray, heat oil
over medium heat. Add garlic, leeks and red peppers and cook
for 7 minutes, or until tender, stirring occasionally; set aside.
Put 1 cup of corn in food processor with flour;
puree. Add whole eggs, egg whites, evaporated milk
and dill; process until smooth.
In large bowl, combine sauteed vegetables, corn puree and
remaining 1 cup corn. Pour into prepared dish. Combine bread
crumbs and margarine until crumbly. Sprinkle over top of
casserole and bake for 30 minutes or until set at center.
Servings: 6
Nutrition per Serving:
169 Calories, 5g Fat, 76mg Cholesterol, 26g Carbs, 2g Fiber,
8g Protein, 110mg Sodium
Diabetic Exchanges: 1 Starch, 2 Vegetable, 1 Fat
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