Recipe - Corn-And-Carrot Pudding

10 ounce Frozen whole kernel corn, (1
package) thawed
1 cup 1% lowfat milk, divided
2 tablespoon Allpurpose flour
2 tablespoon Maple syrup
One fourth teaspoon Salt
One fourth teaspoon Ground nutmeg
3 Egg whites
2 Eggs
Three fourths cup Coarsely shredded carrot
Vegetable cooking spray

Place 1 cup corn, One half 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 One half cup milk, remaining whole kernel corn, the
pureed corn mixture, and carrot, stirring with a wire whisk until blended.

Pour mixture into a 1quart 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: Three fourths cup).

Per serving: 190 Calories; 4g Fat (16% calories from fat); 10g Protein; 32g
Carbohydrate; 93mg Cholesterol; 249mg Sodium

NOTES : Place corn on several layers of paper towels, and cover with
additional paper towels. Let stand 15 minutes, gently pressing down
occasionally to remove moisture. (This will keep the pudding from watering
out.)

Recipe by: Cooking Light, Sept 1994, page 85

Posted to MCRecipe Digest V1 #401 by igor@digex.net on Jan 28, 1997.