1 cup frozen whole kernel corn
1/3 cup chopped red or green sweet pepper
1 6 - 8 ounce package flake-style imitation lobster, drained and coarsely chopped
1 cup shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
1/3 cup mayonnaise
1/4 cup sour cream
1 teaspoon finely shredded lemon peel
Vegetable dippers and/or crackers
Preheat oven to 425 degrees F. In a shallow baking pan, combine corn and sweet pepper. Roast, uncovered, about 15 minutes or until vegetables start to brown, stirring occasionally. Remove from oven. Reduce oven temperature to 350 degrees F.
Transfer mixture to an ungreased 8-inch quiche dish or shallow baking dish. Bake, uncovered, about 20 minutes or until heated through. Serve with vegetables and/or crackers. Makes 10 to 12 servings.
Per Serving: cal. (kcal) 139, Fat, total (g) 11, chol. (mg) 22, sat. fat (g) 4, carb. (g) 5, Monosaturated fat (g) 0, Polyunsaturated fat (g) 3, fiber (g) 0, sugar (g) 1, pro. (g) 6, vit. A (IU) 389, vit. C (mg) 8, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 144, Potassium (mg) 77, calcium (mg) 91, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet