Serves: 2
Total Calories: 240
1. Preheat oven to 350°F.
2. 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 garlic powder and tarragon.
3. In a large bowl, beat egg yolks until thick. Gradually stir about one-quarter of white sauce into yolks. Add remaining sauce and stir in corn.
4. Beat egg whites until stiff. Gently fold into corn mixture. Spoon mixture into a small 1 1/2-qt soufflé dish that has been coated with cooking spray.
5. Bake for 50 minutes or until puffed and golden. Serve immediately.
EXCHANGES
2 1/2 Starch
1 Medium-Fat Meat
1/2 Fat-Free Milk
1 Fat
NUTRITION FACTS
Calories 348
Calories from Fat 112
Total Fat 12g
Saturated Fat 4g
Cholesterol 322mg
Sodium 547mg
Total Carbohydrate 45g
Dietary Fiber 4g
Sugars 12g
Protein 19g
This Corn Soufflé recipe is from the Magic Menus for People with Diabetes Cookbook. Download this Cookbook today.
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