Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Sugar --CORN CAKE BATTER:--
3/4 c Thawed nonfat egg 1 (8 oz.) can whole kernel
-substitute -corn
-(equivalent to 3 eggs) 1 c Sifted cake flour
2 c Nonfat milk 3/4 c Sugar
1 ts Maple flavoring 2 ts Baking powder
1 ts Vanilla 1/4 ts Salt
2 tb Instant tapioca 1 ts Vanilla
-Corn Cake Batter 1 tb Corn or canola oil
1 c Nonfat plain yogurt 3 Egg whites
-sweetened to taste (opt.) 1/4 ts Cream of tartar

Preheat 10" round 2" deep baking pan in 350 degree oven while
caramelizing sugar. Heat 1/2 cup sugar in heavy 10" skillet over
medium heat until bottom starts to melt. Stir and reduce heat to
medium-low. Heat just until golden brown caramel, stirring
occasionally. Quickly pour into hot pan (use oven mitts to handle hot
pan), tilting pan to spread caramel evenly over bottom. Cool. Whisk
egg substitute with nonfat milk, maple flavoring, vanilla and
remaining 1/4 cup sugar until smooth. Stir in tapioca and set aside.
Prepare Corn Cake Batter. Stir tapioca mixture again to blend, then
pour into caramel-lined pan. Carefully pour in Corn Cake Batter.
Place pan in large shallow baking pan and place in 350 degree oven.
Pour hot water into larger pan to reach about 1/3 up side of round
cake pan. Bake about 45 minutes or until wood pick inserted in center
comes out clean. Cool 15 minutes on rack. Loosen sides and turn flan
cake upside down onto large serving platter. Serve with nonfat
yogurt. Makes 12 servings. Each serving contains about: 187 calories,
242 mg sodium, 1 mg cholesterol, 2 grams fat, 39 grams carbohydrates,
5 grams protein, 0.14 gram fiber.

CORN CAKE BATTER: Drain corn kernels and add water to liquid to make
1/2 cup. Reserve 1/2 of corn kernels and puree remaining half,
adding 1/4 cup corn liquid. Combine puree with remaining corn liquid
and corn kernels. Re-sift cake flour with 1/4 cup sugar, baking
powder and salt in bowl. Make well in center and add corn mixture,
vanilla and oil. Stir until blended. Beat egg whites with cream of
tartar until foamy. Slowly add remaining 1/2 cup sugar, beating until
soft, smooth peaks form. Add half of whites to batter and fold until
completely blended. Fold in remaining whites just until blended. Use
batter immediately. Submitted By BARRY WEINSTEIN On 03-17-95

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