Title: Corn-And-Carrot Pudding
Categories: Vegetable
Yield: 4 Servings

10	oz	Frozen whole kernel corn, (1 package) thawed
1	c	1% low-fat milk, divided
2	tb	All-purpose flour
2	tb	Maple syrup
1/4	ts	Salt
1/4	ts	Ground nutmeg
3		Egg whites
2		Eggs
3/4	c	Coarsely shredded carrot
		Vegetable cooking spray

Place 1 cup corn, 1/2 cup milk, and flour in food processor, and process for 10 seconds.

Combine syrup and next 4 ingredients in a medium bowl; beat well with a wire whisk. Add remaining 1/2 cup milk, remaining whole kernel corn, the pureed corn mixture, and carrot, stirring with a wire whisk until blended.

Pour mixture into a 1-quart casserole coated with cooking spray. Cover; bake at 350 degrees for 15 minutes. Uncover; bake an additional 40 minutes or until set. Yield: 4 servings (serving size: 3/4 cup).

Per serving: 190 Calories; 4g Fat (16% calories from fat); 10g Protein; 32 g Carbohydrate; 93 mg Cholesterol; 249mg Sodium Recipe by: Cooking Light, Sept 1994, page 85

By igor@digex.net on Jan 28, 1997.

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