Savory Walnut Corn Cakes

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Diamond Nuts


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1-½ cups frozen corn kernels, thawed

½ cup low-cholesterol egg substitute

⅓ cup nonfat yogurt

⅓ cup all-purpose flour

½ cup chopped California walnuts

½ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

¼ teaspoon pepper

No-stick cooking spray

Salsa and fat-free sour cream, if desired

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