Custard-Style Corn Pudding

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> Custard-Style Corn Pudding

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> 1/2 cup finely chopped onion

> 1 tbsp margarine

> 3/4 cup egg substitute

> 1-1/2 cups frozen whole kernel corn, thawed

> 1 (12 oz) can evaporated skim milk (1-1/2 cups)

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> Preheat oven to 350 deg F. Saute onion in margarine until tender, about 5

> minutes. Combine egg substitute, corn and milk; stir in onion

> mixture. Pour into 9-inch pie plate. Place pie in large shallow pan

> of hot water. Bake 35 to 40 minutes or until a knife inserted near

> center come out clean. Serve warm.

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> Serves 6

> 116 Calories, 2g Fat, 2g Fiber, 17g Carbs, 9g Protein, 139mg Sodium

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> The American Diabetes Association Family Cookbook

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