Corn-And-Carrot Pudding
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 10 | oz | Frozen whole kernel corn, (1 package) thawed |
| 1 | c | 1% low-fat milk, divided |
| 2 | tb | All-purpose flour |
| 2 | tb | Maple syrup |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground nutmeg |
| 3 | Egg whites | |
| 2 | Eggs | |
| 3/4 | c | Coarsely shredded carrot |
| Vegetable cooking spray |
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