DIABETIC CORN, LEEK AND RED PEPPER CASSEROLE
Yield: 6 Servings
Source: The Best Diabetes Cookbook Via The Diabetic Gourmet Daily Recipe
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Ingredients
1 teaspoon vegetable oil
1 teaspoon minced garlic
1 cup sliced leeks
1 cup chopped red peppers
2 cups corn kernels
2-1/2 tablespoons all-purpose flour
2 whole eggs
2 egg whites
1-1/3 cups 2% evaporated milk
1/4 cup chopped fresh dill (or 2 teaspoons dried)
1/4 cup bread crumbs
1/2 teaspoon margarine or butter
Directions
Preheat oven to 350 degrees F.
Spray a 2-quart casserole dish with vegetable spray.
In non-stick skillet sprayed with vegetable spray, heat oil over medium
heat.
Add garlic, leeks and red peppers and cook for 7 minutes, or until
tender, stirring occasionally.
Set aside.
Put 1 cup of corn in food processor with flour and puree.
Add whole eggs, egg whites, evaporated milk and dill and process until
smooth.
In large bowl, combine sauteed vegetables, corn puree and remaining 1
cup corn.
Pour into prepared dish.
Combine bread crumbs and margarine until crumbly.
Sprinkle over top of casserole and bake for 30 minutes or until set at
center.
Nutritional Information Per Serving:
Calories: 169; Protein: 8 g; Sodium: 110 mg; Fiber: 2 g;
Carbohydrates: 26 g; Cholesterol: 76 mg; Fat: 5 g
Exchanges: 1 Starch, 2 Vegetable, 1 Fat
