Preheat the oven to 375 degrees F. Prepare a 1-1/2 quart casserole with nonstick pan spray. Put the cornmeal in a medium bowl and pour on the boiling water; stir until smooth. Beat in the remaining ingredients except the egg whites. In another bowl, beat the egg whites until stiff; fold into the cornmeal mixture. Turn into the prepared casserole. Bake for 25 to 30 minutes, or until set. Spoon into serving dishes. Serve hot.
Nutritional Information Per Serving: (1/2 cup)
Calories: 96, Fat: 4 g, Cholesterol: 71 mg, Sodium: 316 mg, Carbohydrate: 10 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 4 g Diabetic Exchanges: 1 Starch, 1/2 Fat