WW CORE FRIENDLY SWEET CORN CAKES
The launch of Weight Watchers Core Program is quickly inspiring recipes that use neither sugar nor flour. These tasty cakes can be served at breakfast or to accompany an entree. I made them with Recipe #64718 and got raves.
Provided by justcallmetoni
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix yogurt, water and egg together in bowl; add in cornmeal and baking powder and stir together until batter is moist.
- If you like sweeter cakes, especially for breakfast, add Splenda at same time.
- Let batter stand for 15-20 minutes.
- Quickly fold in corn and grated onions.
- Heat pan over medium heat and lightly coat with cooking spray; add batter to the pan in spoonfuls.
- For best results, keep the cakes 2-3 inches in diameter.
- Let first side cook until tops is dry around the edges; turn and cook other side.
- Serve with a dollop of soft yogurt cheese.
Nutrition Facts : Calories 164.4, Fat 2.1, SaturatedFat 0.5, Cholesterol 31.8, Sodium 115.9, Carbohydrate 31.3, Fiber 2.8, Sugar 3.6, Protein 6.5
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Jonatan Juvan
[email protected]I'm not sure about this recipe, but I'm willing to give it a try.
Latasha Eve
[email protected]These corn cakes look so delicious, I'm definitely going to make them this weekend.
Umar Bhatti
[email protected]I can't wait to try these corn cakes with different toppings.
Cess Bae
[email protected]These corn cakes are the perfect addition to any summer cookout.
Jordan Petersen
[email protected]I've never made corn cakes before, but these were so easy to follow.
Taimoor Taimoor
[email protected]These corn cakes are a delicious and affordable way to feed a crowd.
Erin Greene
[email protected]I'm always looking for new and healthy recipes, and these corn cakes fit the bill perfectly.
cynthia mariga
[email protected]These corn cakes are a great way to get your kids to eat their vegetables.
Ikram Shah
[email protected]I'm not a big fan of corn, but I really enjoyed these corn cakes.
Victoria Alvarado
[email protected]These corn cakes are so good, I could eat them for breakfast, lunch, and dinner.
Kenneth Boateng
[email protected]I added a little bit of chopped jalapeño to my corn cakes for a little extra kick.
Yasir Bashir
[email protected]These corn cakes are a great way to use up leftover corn.
Sahim Ale
[email protected]I love that these corn cakes are so easy to make. I can whip them up in no time.
Abubakar Barde
[email protected]These corn cakes are the perfect summer side dish. They're light and refreshing, and they go with just about anything.
Mohamed Muraj
[email protected]I've made these corn cakes a few times now and they're always a crowd-pleaser. They're so moist and flavorful.
Momana Begum
[email protected]These corn cakes were a hit at our last family gathering. They're so easy to make and everyone loved them.