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Corn Pudding Slow Cooker
Ingredients
- 1 pound (900 g) frozen corn, thawed
- ½ cup (120 ml) egg substitute
- 1 cup (235 ml) skim milk
- ¼ teaspoon black pepper
- 2 tbsps (28 g) sugar
- 2 tbsps (24 g) flour
Method
- Spray slow cooker with nonstick cooking spray
- Combine all ingredients well
- Pour into prepared slow cooker
- Cover and cook on high 3 hours
- Yield: 8 servings
- Per serving: 128 g water; 140 calories (7% from fat, 17% from protein, 77% from carb)
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