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| Spiced Indian Pudding - Dietitian's Choice Recipe
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| Servings: 8 Category: Dessert |
(237 ratings) |
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Nutrition
Information:
Calories:
110
Protein:
4g
Carbs:
19 g
Fat:
2 g
Saturated Fat:
1 g
Sodium:
70 mg
Fiber:
1 g
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Ingredients - 2 1/2 cups nonfat milk
- 1/2 cup cornmeal
- 1/2 cup cold nonfat milk
- 1 Tablespoon margarine
- 1/4 - 1/2 cup molasses
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
Instructions - Preheat oven to 325 degrees. Lightly grease 1-quart baking pan. In a saucepan, heat 2 1/2 cups of milk to a simmer.
- In a bowl, mix together the other 1/2 cup cold milk with cornmeal. Add cornmeal mixture to warm milk, stir well.
- Cook 20 minutes over low-medium heat. Stir often to prevent scorching. Cook until thickened.
- Remove pudding from heat. Stir in margarine, molasses, ginger and cinnamon.
- Pour into the greased baking pan.
- Bake for 55 to 60 minutes. When a knife is inserted and comes out clean, the pudding is done.
- Cut into 8 squares before serving. Serve warm.
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