Corn Pudding

2 (15 oz.) Cans Whole Kernel Corn, drained
1/2 Cup Flour
1/2 Cup Splenda Granular
1 teaspoon Salt
1 Cup Egg Substitute
1 1/2 Cups Skim Milk

Preheat oven to 450 degrees.
Spray a 1/2 quart baking dish with non-stick cooking spray.
In a medium bowl, combine the corn, flour, Splenda and salt. Pour into baking dish.
In a separate bowl, mix together the egg substitute and milk. Pour over corn, do not stir.
Bake for 45-50 minutes, stirring gently a few times during baking.

Serves: 9 (1/2 Cup Each)
Per Serving: 119 Calories; 1g Fat (4.4% calories from fat); 7g Protein; 24g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 504mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat; 0 Non-Fat Milk. WWP: 2 (www.AimeesAdventures.com)