Serves: 11
Total Calories: 199

3 cups Kellogg's® corn flakes (crushed ot 3/4 cup)
2 1/2 cups all-purpose flour
2/3 cup grated Parmesan cheese
1/3 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cayenne pepper
1 1/2 cups frozen whole kernal corn, thawed
1 (4-ounce) can chopped green chili
4 egg whites
2 tablespoons flour, divided

1. In large mixing bowl, combine KELLOGG'S CORN FLAKES cereal, the 2 1/2 cups flour, Parmesan cheese, sugar, salt, baking powder, soda and pepper. Set aside.

2. Process corn in food processor using metal blade about 15 seconds or until corn is slightly chopped. Add corn, chilies and egg whites to cereal mixture. Stir together until all dry ingredients are combined. (Mixture will be very stiff.) Place 1 tablespoon of remaining flour on work surface and knead half of dough 10-12 times. Shape into roll 14-inches long. Place on baking sheet coated with cooking spray. Repeat with remaining half of dough.

3. Bake at 350°F about 30 minutes or until light golden brown. Remove from baking sheet and cool on wire rack 10 minutes. Cut roll diagonally into 1/2-inch slices. Place cut side down on baking sheets.

4. Bake at 325°F about 25 minutes. Turn biscotti and bake 25 minutes longer or until golden brown and crisp. Cool completely. Serve with cream cheese and jelly, if desired. Store in airtight container.

OPTIONAL CONDIMENTS: Non-fat cream cheese Jalapeño jelly

Nutritional Facts:

Serves: 11
Total Calories: 199
Calories from Fat: 25

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