Title: Summer Corn Casserole
Categories: Casserole
Yield: 8 Servings

1	c	Fresh corn kernels, cut from
		Cob (about 2 ears)
1/4	c	Egg substitute
1/4	c	Reduced-cal stick margarine,
		Melted
1	cn	Cream style vorn (8oz)
1	pk	Jalapeno cornbread mix
1/2	c	Green onions, sliced
1	cl	Garlic, minced
1		Carton plain nonfat yogurt
3		To 4 drops Tobasco sauce

Preheat oven to 350F degrees. Combine all ingredients and pour into an 8-in square baking dish coated with cooking spray. Bake at 350F for 45 minutes or until set.

Nutritional info: Calories: 123.2, Total fat 2.9, Cholesterol: 1mg, Carbohydrate: 20.4 grams, Dietary fiber: 2.5 grams, Protein 4.6 grams, Sodium: 261mg

Typos by Bobbie Beers

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