Corn Leek and Red Pepper Casserole - 26g Carbs, 2g Fiber From: The Best Diabetes Cookbook:Diabetic Low Carbohydrate Recipe

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

nonveg

egg

Diabetic Low Carbohydrate Recipe