Name: Indian Corn Pudding
Yield: Makes 12 (3/4-cup) servings
Ingredients: Nonstick vegetable oil spray; Two 6-inch corn tortillas; 1 poblano chile; 3 cups corn kernels, thawed if frozen; 1 1/2 cups 2-percent milk; 1/2 teaspoon canola oil; 1 cup diced onion; 1 teaspoon salt; 2 garlic cloves, minced; 2 large eggs plus 2 large egg whites, lightly beaten; 3/4 cup grated reduced-fat Cheddar (about 3 ounces); 1/2 cup fat-free sour cream; 3 tablespoons masa harina de maiz (see tip, below); 1 teaspoon sugar

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Lake Austin Spa Resort.

Tips from Epicurious:

· Masa harina de maiz, also called corn flour or instant corn masa mix for tamales, is corn that has been treated with lime and water then ground and dried. Maseca brand masa is available at www.mexgrocer.com. If you buy Quaker masa, the most common brand available in the U.S., be sure to buy the "Masa Harina de Maiz," not the "Harina Preparada Para Tortillas." Regular cornmeal cannot be substituted for masa. · If you don't have a springform pan, you can cook the pudding in any sort of baking dish and spoon it out to serve. It can also be baked and served in ramekins for individual servings.

Recipe notes

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