I wanted to make CLs Easy Corn Pudding. It calls for 1/4 C egg substitute, which I don't have. Is there an equivalent amount of egg/egg white I can use?
[I also don't have FF plain yogurt - just vanilla or low fat sour cream....I'm thinking the sour cream would be the better option?]
Easy Corn Pudding
1 (8.5 ounce) package corn muffin mix
1/4 cup egg substitute
1/4 cup reduced-calorie stick margarine, melted
1 (8 3/4 ounce) can no-salt-added whole-kernal corn, drained
3/4 cup no-salt-added cream style corn
1 (8 oz) carton plain fat-free yogurt
Preheat oven to 350º. Place muffin mix in a medium bowl; make a well in the center of mix.
Combine egg substitute, margarine, whole=kernal corn, cream-style corn, and yogurt; add to muffin mix, stirring just until moistened. Spoon into an 8 inch square baking dish coated with cooking spray.
Bake at 350 for 45 minutes or until set. Yield: 8 servings
Calories: 202; Fat 6.6; protein 5.5; carb 31; fiber 1g.