| Corn Cakes 1 pt
2 egg whites
1 egg
1/4 cup of skim milk
1/2 cup of all-purpose flour
1 teaspoon of baking powder
1/2 teaspoon of sugar
2 cups of cooked corn, from can with liquid, drained, frozen or cut from cob
1/4 cup of plain nonfat or low-fat yogurt
1/8 teaspoon of nutmeg
2 tablespoons of maple or maple-flavored syrup |
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In a large mixing bowl, beat eggs whites with an electric mixer until foamy. Add egg, milk, flour, baking powder and sugar. Add corn until it is evenly distributed through batter and refrigerate 30minutes.
Meanwhile, mix together yogurt, nutmeg and syrup in small bowl. When egg mixture is ready, heat frying pan to medium-high. Drop batter by large spoonfuls, to form 2-inch to 3-inch circles. Cook until tops are full of holes and edges begin to turn golden brown. Flip and cook other side about 1 minute.
Per Serving (excluding unknown items): 360 Calories; 5g Fat (13.4%calories from fat); 21g Protein; 55g Carbohydrate; 2g Dietary Fiber; 188mgCholesterol; 685mg Sodium. Exchanges: 3 Grain (Starch); 1 1/2 Lean Meat; 0Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
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