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Spiced Indian Pudding - Dietitian's Choice Recipe
  (260 ratings) Nutrition Information:
Calories: 110Protein: 4 g Carbs: 19 g Fat: 2 g Saturated Fat: 1 g Sodium: 70 mg Fiber: 1 g
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Molasses and spices make this baked pudding extra yummy. Serve with a dollop of fat free whipped topping.
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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
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
Directions:
| 1 | Preheat oven to 325 degrees. Lightly grease 1-quart baking pan. In a saucepan, heat 2 1/2 cups of milk to a simmer. |
| 2 | In a bowl, mix together the other 1/2 cup cold milk with cornmeal. Add cornmeal mixture to warm milk, stir well. |
| 3 | Cook 20 minutes over low-medium heat. Stir often to prevent scorching. Cook until thickened. |
| 4 | Remove pudding from heat. Stir in margarine, molasses, ginger and cinnamon. |
| 5 | Pour into the greased baking pan. |
| 6 | Bake for 55 to 60 minutes. When a knife is inserted and comes out clean, the pudding is done. |
| 7 | Cut into 8 squares before serving. Serve warm. |
| 8 | ENJOY! |
| Ratings & Reviews |
(260 ratings) |
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