Blueberry Corn Pudding
|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|
1. Preheat oven to 375Â°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).