Corn Pudding With Cranberries And Sage Weight Watchers Recipes
CORN PUDDING WITH ROASTED GARLIC AND SAGE
This comforting pudding has a rich, creamy texture, but the only "cream" comes from the juice of the corn kernels, which are puréed in a blender with a small amount of milk. Toasted garlic has a rich, earthy flavor.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 2h
Yield 6 servings, as a side dish
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Oil or butter a 2-quart soufflé dish or gratin. Set the dish in a pan and fill the pan with enough water to come partway up the sides of the dish.
- Toast the garlic: Place the unpeeled cloves in a heavy skillet over medium-high heat and toast, turning the garlic cloves often, until the skin is blackened in spots and the garlic smells toasty, about 7 minutes. Remove from the heat. When the cloves are cool enough to handle, cut away the root end and remove the skin.
- Set aside 1 cup of the corn kernels. Place the rest, with the garlic, milk, eggs, salt and pepper in a blender and blend until smooth. Pour into a bowl and stir in the sage and the corn kernels, then transfer to the baking dish.
- Place in the oven and bake 1 hour to 1 hour 15 minutes, until the top is lightly browned and the pudding is firm. Serve hot.
CORN PUDDING WITH CRANBERRIES AND SAGE (WEIGHT WATCHERS)
From Weight Watchers Magazine, Sept./Oct. 2004. This is a Thanksgiving dish that serves 8 and is only 2 points per serving.
Provided by Oolala
Categories Corn
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Spray a 1 1/2 quart baking dish with nonstick cooking spray.
- Coat the bottom and sides with the bread crumbs.
- Bring the evaporated milk and cranberries to a simmer in a small saucepan.
- Meanwhile, combine the corn kernels, canned corn, eggs, egg whites, scallions, sage, salt, and pepper in a large bowl.
- Gradually whisk in the hot mixture.
- Pour into the baking dish and bake until the pudding is set, the top puffs, and the edges are browned, about 1 hour.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 127.4, Fat 2, SaturatedFat 0.5, Cholesterol 54.2, Sodium 411.1, Carbohydrate 21.9, Fiber 1.6, Sugar 5.3, Protein 7.7
CORN AND SHRIMP SOUP (WEIGHT WATCHERS)
My SIL gave me this recipe and said it's only 5 points per cup of soup. I cannot attest to how many points, but it is low fat. I've made this a few times, but have to admit I "fattened" it up, but the low-fat version is still very tasty. If you want a dish to serve for a special dinner or to company that is very rich you would need to make the following changes: Saute' your vegetables in 6 tablespoons butter over medium-high heat until onions are lightly carmelized. Substitute regular cream cheese for low fat, regular Cream of Mushroom Soup for the reduced fat version and heavy whipping cream for the fat free milk. Also, add one can (14 ounces) chicken broth. I also use double the amount of chopped onion when I make it. Yes, it does add quite a few calories and fat grams, but it is for a special occasion and you don't eat it every day. DH proclaimed this was his favorite soup (the "fattening" version. BTW, a friend who made it thought it had too much black pepper so please use your own personal preference in that area.
Provided by Luby Luby Luby
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Spray heavy dutch oven with Pam.
- Add onion and bell pepper and saute' on medium-low for 15 minutes or until soft.
- Stir in cream cheese and cook until cheese is melted.
- Add milk, corn, soup & tomatoes and seasonings.
- Simmer gently for 10 minutes, stirring to keep from sticking.
- Add shrimp and cook an additional 5 minutes or until shrimp are pink.
- Remove from heat and sprinkle with green onions.
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