| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Casseroles |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
Posted to MM-Recipes Digest V4 #077 by BobbieB1@aol.com on Mar 16, 1997
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