Indian Corn Pudding

Note from Cheri: This delicious and colorful vegetable pudding recipe is reprinted with permission from The American Diabetes Association's New Family Cookbook For People With Diabetes . This recipe is part of Marilyn Helton's Diabetic Friendly, Vegetarian Thanksgiving feast. For lots more diabetic friendly recipes and information, click here to check out Marilyn's Diabetic Dining on Fabulous Foods column, right here at Fabulous Foods.

2 large eggs, beaten, or 1/2 cup egg substitute 2 tablespoons finely chopped onion 2 tablespoons finely chopped red or green bell pepper 1/2 teaspoon salt 1/4 teaspoon ground mace 1/8 teaspoon ground white pepper 1 tablespoon margarine 1-1/2 cups skim milk 2 cups fresh corn kernels, or one (15 oz) can whole kernel corn, drained

Makes 4 Servings Preheat oven to 325°F. Prepare a 1-1/2-quart casserole with nonstick pan spray. Combine the eggs, onion, bell pepper, salt, mace and white pepper in a medium bowl. Melt margarine in a large nonstick saucepan; stir in the milk and heat for 5 minutes. Add the egg mixture and corn; stir to mix well. Pour the mixture into the prepared casserole. Bake for 1 hour or until set. Per Serving: 181 Cal; 6 g Fat (2 g Sat Fat); 26 g Carb; 108 mg Cholesterol; 689 mg Sodium; 6 g Dietary Fiber; 9 g Protein; 8 g Sugars Exchanges: 1-1/2 Starch; 1/2 Milk; 1/2 Fat