Best Weight Watchers Corn Pudding Recipe
Best Weight Watchers Corn Pudding Recipe. It’s no secret that the holidays can be a difficult time to stay on track with healthy eating habits. From office parties to family gatherings, there are tempting sweets and savory dishes everywhere you turn. However, with a little careful planning, it is possible to enjoy the holiday season without packing on the pounds.
One great way to do this is to make smart substitutions in your favorite recipes. This savory Corn Pudding is a perfect example. It’s a lighter version of the Thanksgiving, and Christmas classic.
To make this dish, you will need, corn, onion, bell pepper, fat-free evaporated milk, flour, cheese, & egg whites.
Weight Watchers Points
MyWW Points: 4 Blue Plan and 6 Green Plan
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We are not affiliated with Weight Watchers/WW in any way. We just like creating healthier recipe options. We do not give any advice on diet or eating habits. Please consult a doctor before changing your diet.
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Love wine? Check out this cute wine glass! The Weight Watchers Points Stemless Wine Glass. 3 Points, 5 Points, Who Cares?
Fun but practical! Measurements are at 4 ounces, 7 ounces, and 10 ounces. Don’t forget to convert the points to your WW Personal Points for your individual plan.
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Best Weight Watchers Corn Pudding
- 1 cup water
- 2 cups fresh or frozen corn kernels
- 1 teaspoon corn oil
- 1 onion finely chopped
- ¼ red bell pepper seeded and chopped fine
- ¼ green bell pepper seeded and chopped fine
- ½ cup fat-free evaporated milk
- 2 tablespoon all-purpose flour
- ⅓ cup Gruyère cheese shredded
- 1 tablespoon grated parmesan cheese
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cayenne pepper
- 3 egg whites
- Preheat oven to 350° F.
- Prepare a 9 inch baking dish by spraying with non-stick cooking spray.
- Place a small saucepan over medium heat, Add 1 cup of water, and the corn. Cook, then drain, and reserve the liquid. Set them both aside for later.
- Place a medium sized non-stick saucepan over medium heat and add corn oil.
- Add onion and red bell pepper, and green bell pepper. Saute approximately 5 minutes, or until the vegetables are softened.
- Take saucepan off heat, and add reserved water and milk.
- Using a wire whisk, whisk in flour until smooth and fully dissolved.
- Place the saucepan over medium heat, stir constantly and bring to a boil.
- Boil and stir approximately 5 minutes, or until the mixture starts to thicken a little.
- Take saucepan off of heat, and add cheeses, ground nutmeg, and ground cayenne pepper. Stir to mix.
- Stir in the corn.
- In a large mixing bowl, add egg whites, and beat until stiff.
- Using a rubber spatula, gently fold in the corn mix.
- In the prepared baking dish, add the mixture.
- In preheated oven, place the baking dish on the bottom rack, and bake approximately 45 minutes to 1 hour, or until the top is browned and puffed up, and when inserting a knife in the center, it comes out clean.
- Serve immediately.
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Need an easy way to portion your serving sizes? Check out this Portion Control Serving Utensil Set.
It comes with 2, 4, 6, and 8 ounce ladles. The perfect way to stay on plan!