Fresh Corn Flans

This recipe from "Weight Watcher's" Magazine was so good! If you are fortunate enough to live in the northern Illinois area or southern Wisconsin area, you may have access to Mirai corn which is so good and tender that you do not have to cook it. If so, skip the part of the directions for steaming corn.

serves 4 ( 3 points)

3 ears corn on the cob, husked

1/2 c. skim milk

1/2 c. egg beaters

1 tsp. salt and 1/2 tsp. pepper

1 tomato, seeded and diced

2 scallions, thinly sliced

1 T. rice vinegar

Preheat oven to 350. Steam corn. Rinse until cool. Cut off kernels.

Puree 2 c. kernels, milk, egg beaters, 1/2 tsp. salt and 1/4 tsp. pepper in a blender. Divide puree among 4 ramekins coated lightly with cooking spray. Place ramekins in a larger baking dish and add enough boiling water to come half-way up the sides of ramekins. Bake until just set in the center ( 30-35 minutes) Cool. Transfer to refrigerator to cool completely, about 3 hours.

For salad, mix tomato, scallions, vinegar, remaining corn kernels, 1/2 tsp. salt and 1/4 tsp. pepper in a bowl.

Run knife around the edges of flans to loosen. Unmold flans and top with salad.