A trio of peppers livens up this comforting side dish. "I've had this recipe for many years," says Virginia Anthony, Jacksonville, Florida. "I lightened it up from the original by using reduced-fat sour cream and milk, plus some egg substitute. It tastes just as good...but it's much better for us!"
INGREDIENTS
* 1 medium sweet red pepper, chopped * 6 green onions, thinly sliced * 1 tablespoon olive oil * 1 can (4 ounces) chopped green chilies, drained * 3 medium jalapeno peppers, seeded and chopped * 2 packages (10 ounces each) frozen corn, thawed, divided * 1 can (12 ounces) reduced-fat evaporated milk * 1/3 cup reduced-fat sour cream * 1/4 cup fat-free milk * 3 egg whites * 2 eggs * 1/4 cup cornstarch * 1 teaspoon salt * 1 teaspoon ground cumin * 3/4 teaspoon ground thyme
SERVINGS 12 CATEGORY Low Fat METHOD Baked PREP 25 min. COOK 45 min. TOTAL 70 min.
DIRECTIONS
In a nonstick skillet, saute the red pepper and onions in oil until tender. Remove from the heat. Stir in the chilies, jalapenos and half of the corn. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. In a blender, combine the remaining ingredients; add remaining corn. Cover and process for 3 minutes or until smooth. Pour over red pepper mixture. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Yield: 12 servings. Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
NUTRITIONAL INFO
Nutritional Analysis: One piece equals 119 calories, 3 g fat (1 g saturated fat), 39 mg cholesterol, 298 mg sodium, 18 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
