| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | 14.75 oz. cream style | |
| corn | ||
| 1/2 | c | Skim milk |
| 1/4 | c | Fat-free egg substitute |
| 1/4 | c | Coarsely crushed fat-free |
| saltine crackers | ||
| 2 | T | Thinly sliced scallions |
| 1 | pn | Coarsely ground black pepper |
| 3 | mg sodium, 1.1 dietary fiber |
INSTRUCTIONS
Here is a recipe from Quick & Healthy It's time to say so long to slowly baked scalloped corn. this tasty version is ready to eat in just minutes. Combine corn, milk, egg substitute, cracker crumbs, scallions and pepper in a saucepan. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Serving:4 Per serving: 95 calories, 0.4 g fat (4% of calories), 1 mg cholesterol, Posted to EAT-LF Digest by bmann@jcn1.com (Manning, Beverly) on Mar 12, 1998
A Message from our Provider:
“The rapture! Separation of church and state”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 266
Calories From Fat: 72
Total Fat: 8.1g
Cholesterol: 228.4mg
Sodium: 408.4mg
Potassium: 358.5mg
Carbohydrates: 33.1g
Fiber: 1.3g
Sugar: 7.3g
Protein: 14.4g