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.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1⁄4 cup  fresh breadcrumb
• 1  cup fat-free evaporated milk
• 1⁄4 cup dried cranberries
• 2  cups frozen corn kernels, thawed
• 1  cup  canned  cream-style corn
• 2  large eggs
• 3  egg whites
• 2  scallions, minced
• 1⁄2 teaspoon dried sage
• 3⁄4 teaspoon salt
•  fresh ground pepper

Directions

1. Preheat oven to 325 degrees.
2. Spray a 1 1/2 quart baking dish with nonstick cooking spray.
3. Coat the bottom and sides with the bread crumbs.
4. Bring the evaporated milk and cranberries to a simmer in a small saucepan.
5. Meanwhile, combine the corn kernels, canned corn, eggs, egg whites, scallions, sage, salt, and pepper in a large bowl.
6. Gradually whisk in the hot mixture.
7. Pour into the baking dish and bake until the pudding is set, the top puffs, and the edges are browned, about 1 hour.
8. Let stand 10 minutes before serving.