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Corn Pudding made with Splenda
Source: dLife

A bubbly corn pudding that will be a family favorite.

Rating:
Prep Time: 10 minutes
Cook Time: 55 minutes
Difficulty: Easy

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
1/2 Fat , 1/2 Vegetables , 1 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 tbsp  margarine
0 1/2 cup  fresh chopped onion
1 1/2 cup  fat free half and half
1 tbsp  cornstarch
2 cup  frozen sweet corn kernels
1 each  Eggs, large, raw
1 tsp  SPLENDA┬« No Calorie Sweetener, granulated
0 1/2 tsp  salt
0 1/4 tsp  white pepper
0.125 tsp  paprika
Directions
  1. Preheat oven to 325 degrees F. Coat a 1-quart baking dish with fat-free cooking spray.
  2. In a medium saucepan over medium heat, melt the margarine. Add the onion and cook until tender (about 5 minutes).
  3. 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.
  4. Bake until bubbly and set on the surface, 55 to 60 minutes.

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