Corn Pudding With Cranberries And Sage (weight Watchers)

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1/4 cup fresh breadcrumb
• 1 cup fat-free evaporated milk
• 1/4 cup dried cranberries
• 2 cups frozen corn kernels, thawed
• 1 cup canned cream-style corn
• 2 large eggs
• 3 egg whites
• 2 scallions, minced
• 1/2 teaspoon dried sage
• 3/4 teaspoon salt
• fresh ground pepper

Recipe

• 1 preheat oven to 325 degrees.
• 2 spray a 1 1/2 quart baking dish with nonstick cooking spray.
• 3 coat the bottom and sides with the bread crumbs.
• 4 bring the evaporated milk and cranberries to a simmer in a small saucepan.
• 5 meanwhile, combine the corn kernels, canned corn, eggs, egg whites, scallions, sage, salt, and pepper in a large bowl.
• 6 gradually whisk in the hot mixture.
• 7 pour into the baking dish and bake until the pudding is set, the top puffs, and the edges are browned, about 1 hour.
• 8 let stand 10 minutes before serving.