Title: Blueberry-Corn Pudding
Categories: Dessert
Yield: 2 Servings

FORMATTED BY JOYCE BURTON
1/2	c	1% low-fat milk
1/2	c	Egg substitute
1	tb	Reduced-calorie margarine*
1	ts	Reduced-Calorie margarine*
		*Tub; melted and cooled
1	tb	All-purpose flour
1	tb	Granulated sugar
1	c	Fresh or frozen blueberries
1	c	Frozen whole-kernel corn; thawed

1. Preheat oven to 375. In medium mixing bowl combine all ingredients except blueberries and corn and stir until thoroughly blended. Gently fold in blueberries and corn.

2. Spray two 10-ounce custard cups with nonstick cooking spray and fill each cup with half of the blueberry-corn mixture. Set cups in 8 x 8 x 2- inch baking pan and fill with water to a depth of about 1 inch.

3. Bake for 20 minutes (until a knife, inserted in center, comes out dry).

Each serving provides: 1/4 milk; 1 fat; 1 protein; 1 bread; 1 fruit; 50 optional calories.

Per serving: 243 calories; 12 g protein; 6 g fat; 41 g carbohydrate; 110 mg calcium; 224 mg sodium; 2 mg cholesterol 3 g dietary fiber.

Source: "Weight Watchers Healthy Life-Style Cookbook."

previous

next