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  Recipe Home » Diabetic » CORN SOUFFLE
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  CORN SOUFFLE
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 273
Ingredients:
2 tsp. margarine
2 Tbls. flour
1 C. skim milk, or 1 percent milk
salt and pepper, to taste
1/4 tsp. garlic powder
3 eggs, separated
2 C. canned corn, drained
nonstick vegetable cooking spray
Instructions:
Melt margarine in medium saucepan over low heat. Add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until thick and bubbly. Stir in salt, pepper, and garlic powder. Beat egg yolks until thick. Gradually stir about 1/4 of white sauce into yolks. Add remaining sauce and stir in corn. Beat egg whites until stiff. Gently fold into corn mixture. Spoon mixture into a small 1-1/2 quart soufflé dish that has been coated with vegetable spray. Bake at 350 degrees F. for 50 minutes, or until puffed and golden. Serve immediately.
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