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Summer Corn Casserole

1 c Fresh corn kernels, cut from Cob (about 2 ears)
1/4 c Egg substitute
1/4 c Reduced-cal stick margarine, Melted
1 cn Cream style vorn (8oz)
1 pk Jalapeno cornbread mix
1/2 c Green onions, sliced
1 cl Garlic, minced
1 Carton plain nonfat yogurt
3 To 4 drops Tobasco sauce

Preheat oven to 350F degrees. Combine all ingredients and pour into an 8-in square baking dish coated with cooking spray. Bake at 350F for 45 minutes or until set.

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