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Blueberry Corn Pudding

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Ingredients
  1% low fat milk 1⁄2 Cup (8 tbs)
  Thawed frozen egg substitute 1⁄2 Cup (8 tbs)
  Reduced-calorie margarine 4 Teaspoon, melted and cooled (1 Tablespoon Plus 1 Teaspoon, Margarine Tub)
  All purpose flour 1 Tablespoon
  Granulated sugar 1 Tablespoon
  Blueberries 1 Cup (16 tbs) (Fresh Or Frozen)
  Frozen whole kernel corn 1 Cup (16 tbs), thawed
Directions

1. Preheat oven to 375°F. In medium mixing bowl combine all ingredients except blueberries and corn and stir until thoroughly blended. Gently fold in blueberries and corn.
2. Spray two 10-ounce custard cups with nonstick cooking spray and fill each cup with half of the blueberry-corn mixture. Set cups in 8 x 8 x 2-inch baking pan and fill with water to a depth of about 1 inch.
3. Bake for 20 minutes (until a knife, inserted in center, comes out dry).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Quick

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 704 Calories from Fat 187

% Daily Value*

Total Fat 21 g32.6%

Saturated Fat 3.9 g19.7%

Trans Fat 0 g

Cholesterol 13.2 mg4.4%

Sodium 435.1 mg18.1%

Total Carbohydrates 105 g34.9%

Dietary Fiber 8.2 g32.9%

Sugars 45.9 g

Protein 26 g52.2%

Vitamin A 20% Vitamin C 24.9%

Calcium 24.4% Iron 23.4%

*Based on a 2000 Calorie diet

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Blueberry Corn Pudding Recipe