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Fluffy Corn Pudding

This version of the Southern classic has a sweet flavor and puff up high.

Makes 4 servings, about 1 cup each

1 can (8 ounces) cream-style corn                                3 egg whites

1 egg yolk                                                                          1/4 tsp cream of tartar

1/8 tsp ground nutmeg

Heat oven to 350.  Spray 4-cup souffle dish or 1-quart casserole with nonstick cooking spray.  Mix corn, egg yolk and nutmeg in 1-quart saucepan.  Cook over low heat until mixture is slightly thickened, stirring constantly; remove from heat.

Beat egg whites and cream of tartar in medium bowl until stiff.  Stir about one-fourth of the egg whites into sauce mixture; fold into remaining egg whites.

Carefully pour into souffle dish.  Set souffle dish in pan of hot water (1 inch deep).  Bake until puffed and golden and knife inserted halfway between center and edge comes out clean, 40 to 45 minutes.  Serve immediately.

Per serving:  70 calories, 4 g protein, 10 g carbohydrate, 2 g fat, 70 mg cholesterol, 210 mg sodium

Recipe taken from Betty Crocker's Eat and Lose Weight Cookbook