Corn Souffle

Course : Diabetic
Serves: 2
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2 teaspoons margarine
2 tablespoons flour
1 cup skim milk -- or 1% milk
1 teaspoon salt and pepper -- to taste
1/4 teaspoon garlic powder
3 large eggs -- separated
2 cups canned corn -- drained
1 spray nonstick vegetable cooking spray

Preparation / Directions:

Melt margarine in medium saucepan over low heat. Add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk and 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 one-quarter 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 1and1/2-quart souffl‚ dish that has been coated with vegetable spray. Bake at 350 degrees for 50 minutes or until puffed and golden. Serve immediately.

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