CORN PUDDING WITH ROASTED GARLIC AND SAGE
This comforting pudding has a rich, creamy texture, but the only "cream" comes from the juice of the corn kernels, which are puréed in a blender with a small amount of milk. Toasted garlic has a rich, earthy flavor.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 2h
Yield 6 servings, as a side dish
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Oil or butter a 2-quart soufflé dish or gratin. Set the dish in a pan and fill the pan with enough water to come partway up the sides of the dish.
- Toast the garlic: Place the unpeeled cloves in a heavy skillet over medium-high heat and toast, turning the garlic cloves often, until the skin is blackened in spots and the garlic smells toasty, about 7 minutes. Remove from the heat. When the cloves are cool enough to handle, cut away the root end and remove the skin.
- Set aside 1 cup of the corn kernels. Place the rest, with the garlic, milk, eggs, salt and pepper in a blender and blend until smooth. Pour into a bowl and stir in the sage and the corn kernels, then transfer to the baking dish.
- Place in the oven and bake 1 hour to 1 hour 15 minutes, until the top is lightly browned and the pudding is firm. Serve hot.
CORN PUDDING WITH CRANBERRIES AND SAGE (WEIGHT WATCHERS)
From Weight Watchers Magazine, Sept./Oct. 2004. This is a Thanksgiving dish that serves 8 and is only 2 points per serving.
Provided by Oolala
Categories Corn
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Spray a 1 1/2 quart baking dish with nonstick cooking spray.
- Coat the bottom and sides with the bread crumbs.
- Bring the evaporated milk and cranberries to a simmer in a small saucepan.
- Meanwhile, combine the corn kernels, canned corn, eggs, egg whites, scallions, sage, salt, and pepper in a large bowl.
- Gradually whisk in the hot mixture.
- Pour into the baking dish and bake until the pudding is set, the top puffs, and the edges are browned, about 1 hour.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 127.4, Fat 2, SaturatedFat 0.5, Cholesterol 54.2, Sodium 411.1, Carbohydrate 21.9, Fiber 1.6, Sugar 5.3, Protein 7.7
WEIGHT WATCHERS "CRANBERRY FLUFF"
Another one of my weight watcher fluff finds. All of the fluff recipes I am posting can be put into a graham cracker pie crust but you will need to adjust the points.
Provided by chris_tam
Categories Dessert
Time 10m
Yield 8-12 serving(s)
Number Of Ingredients 3
Steps:
- mix coll whip with the dry pudding mix.
- Fold in the cranberry sauce and chill.
- note servings are a guess.
Nutrition Facts : Calories 67.6, Fat 5.4, SaturatedFat 4.6, Sodium 5.3, Carbohydrate 4.9, Sugar 4.9, Protein 0.3
LIGHT CORN PUDDING
I found this recipe while searching the internet for a lower calorie corn pudding. It was published in the Washington Post. It is the best lightened version that I have found so far. If you follow Weight Watchers, 1/4 recipe is 4 points, 1/6 recipe is 3 points and 1/8 recipe is 2 points. These point values came from the Ww site after I submitted the recipe. The original recipe called for 2 cups of corn. After cutting the kernels off of 3 good sized ears I had 2 1/2 cups. So, that is what I used. Also, the original recipe used sugar. I opted to substitute with Splenda. I was pretty happy with the results and will undoubtedly make it again. Any comments or suggestions would be greatly appreciated!
Provided by Normaone
Categories Corn
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Have ready a nonstick loaf pan or lightly grease a loaf pan with nonstick cooking spray. You will also need a pan larger than the loaf pan to create a hot water bath. Boil water for the hot bath.
- Combine the corn, flour, Splenda, salt and pepper in a large bowl and mix well.
- In a separate bowl, whisk together the egg substitute, melted light margarine, and evaporated milk for about a minute. Add to corn mixture and combine well. Pour the pudding into the loaf pan and place the loaf pan inside the larger pan. Pour enough hot water into the larger pan to come half way up the sides of the loaf pan. Bake 50 to 60 minutes or until pudding is firm to the touch and slightly browned on top. Remove from water bath and let rest for about 5 minutes before serving.
Nutrition Facts : Calories 133.5, Fat 2, SaturatedFat 0.4, Cholesterol 2.1, Sodium 512.8, Carbohydrate 20.4, Fiber 1.7, Sugar 5.1, Protein 10.4
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