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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Corn Pudding made with Splenda

Source: dLife

A bubbly corn pudding that will be a family favorite.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	128.6

Total Carbs	19.1 g

Dietary Fiber	0.8 g

Sugars	4.5 g

Total Fat	3.1 g

Saturated Fat	0.6 g

Unsaturated Fat	0.0 g

Potassium	10.8 mg

Protein	4.6 g

Sodium	272.0 mg

Dietary Exchanges 3.1 Fat, 0.2 Vegetables, 0.6 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp margarine 0.5
0 1/2 cup fresh chopped onion 1.5
1 1/2 cup fat free half and half 1.0
1 tbsp cornstarch 2.0
2 cup frozen sweet corn kernels 1.0
1 each Eggs, large, raw 1.0
1 tsp SPLENDA® No Calorie Sweetener, granulated 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp white pepper 0.125
0.125 tsp paprika

Directions

Preheat oven to 325 degrees F. Coat a 1-quart baking dish with fat-free cooking spray.
In a medium saucepan over medium heat, melt the margarine. Add the onion and cook until tender (about 5 minutes).
Whisk together the half-and-half and cornstarch until the cornstarch dissolves. Pour into the pan and cook, whisking frequently, until the mixture thickens, 2 to 3 minutes. Remove from the heat and stir in the corn, egg, sugar substitute, salt, and pepper. Pour into the prepared baking dish and sprinkle with the paprika.
Bake until bubbly and set on the surface, 55 to 60 minutes.