SUMMER CORN PUDDING
Provided by Barbara Kafka
Categories casseroles, one pot, side dish
Time 15m
Yield 8 side-dish servings
Number Of Ingredients 11
Steps:
- Toss the corn, scallions and radishes in an 11-by-8-by-2-inch ceramic dish. Cook, uncovered, at 100 percent for five minutes.
- Put the cottage cheese, yogurt, cream, eggs, egg yolks, salt and pepper in a food processor or blender. Blend well. Reserve.
- Sprinkle the dill over the vegetables. Pour the reserved egg mixture over all and stir to combine. Cook, uncovered, at 100 percent for three minutes.
- Whisk thoroughly, being sure to stir up the mixture at the edges of the dish (where it cooks most rapidly). Cook, uncovered, at 100 percent for three minutes.
- Whisk again. Cover tightly with microwave plastic wrap. Cook at 100 percent for two minutes. If not set, cook, covered, for an additional minute. Serve immediately.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 9 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 4 grams, Sodium 342 milligrams, Sugar 4 grams, TransFat 0 grams
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