planning a thin thanksgiving: creamed corn casserole

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Thanksgiving is just around the corner and as one of our last Thanksgiving recipes we have a delicious creamed corn casserole recipe for you. Usually creamed corn is made with a heavy cream so it turns out to be really unhealthy for you but with a few simple tricks this dish can really be made into something healthy and delicious.

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Creamed Corn Casserole:

1 ¾ cup soy milk
1 pound frozen corn kernels
1 teaspoon Splenda
2 1/2 teaspoons flour
¼ cup fat free yogurt
3/4 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons grated parmesan cheese
Cooking Spray

Slowly boil soy milk for 10 minutes on low to medium hit to thicken slightly. Make sure to not let the milk over boil so carefully watch the temperature.  Stir in  flour and whisk to dissolve any clumps. Add yogurt, salt, pepper, garlic, splenda, and corn. Bring to a boil and cook  for 15-20 minutes to let mixture thicken. Transfer to a glass greased baking dish. Sprinkle parmesan cheese on top. Place in over on 450 degrees for 15 minutes until cheese is browned.

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