Three Pepper Corn Pudding

By Cindy_Wicker

Ingredients

• 1 medium sweet red pepper, chopped
• 6 green onions, thinly sliced
• 1 tablespoon olive oil
• 1 can (4 ounces) chopped green chilies, drained
• 3 medium jalapeno peppers, seeded and chopped
• 2 packages (10 ounces each) frozen corn, thawed, divided
• 1 can (12 ounces) reduced-fat evaporated milk
• 1/3 cup reduced-fat sour cream
• 1/4 cup fat-free milk
• 3 egg whites
• 2 eggs
• 1/4 cup cornstarch
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 3/4 teaspoon ground thyme

Details

Servings 12

Preparation

Step 1

In a nonstick skillet, saute the red pepper and onions in oil until tender. Remove from the heat. Stir in the chilies, jalapenos and half of the corn. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
In a blender, combine the remaining ingredients; add remaining corn. Cover and process for 3 minutes or until smooth. Pour over red pepper mixture.
Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Yield: 12 servings.

Nutritional Analysis: One piece equals 119 calories, 3 g fat (1 g saturated fat), 39 mg cholesterol, 298 mg sodium, 18 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

3 WW Points Plus