Ingredients

2 tsp. margarine
2 Tbsp. flour
1 C. skim milk, or 1 percent milk
salt and pepper, to taste
1/4 tsp. garlic powder
3 eggs, separated
2 C. canned corn, drained
nonstick vegetable cooking spray

Cooking Instructions

Melt margarine in medium saucepan over low heat. Add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until thick and bubbly. Stir in salt, pepper, and garlic powder. Beat egg yolks until thick. Gradually stir about 1/4 of white sauce into yolks. Add remaining sauce and stir in corn. Beat egg whites until stiff. Gently fold into corn mixture. Spoon mixture into a small 1-1/2 quart souffla dish that has been coated with vegetable spray. Bake at 350 degrees F. for 50 minutes, or until puffed and golden. Serve immediately.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)