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Baked Indian Pudding
Description:
A easy healthy version of a traditional New England dessert Ingredients: 1 cup cornmeal 1/4 cup sugar 1/2 cup egg substitute 1/2 cup molasses 1/4 cup margarine, softened 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon baking soda 1/4 teaspoon salt 6 cups low-fat milk Directions: Preheat oven to 425 degrees Combine the cornmeal, sugar, egg substitute, molasses, margarine, cinnamon, ginger, cloves, baking soda and salt in a medium bowl. Mix well. Scald the milk in a saucepan. Pour 3 cups of the scalded milk over the cornmeal mixture: mix well. Spoon into a buttered 2 quart baking dish. Bake at 425 degrees for 10 minutes or until the mixture begins to boil. Add the remaining 3 cups scalded milk to the baked mixture; mix well. Reduce oven temperature to 225 degrees. Bake for 5 hours longer. Let the pudding stand for 30 minutes before serving. Garnish with low-fat whipped topping and a sprinkle of ground ginger.  Recipe Summary: Yield: serves 8 Prep Time: 15 minutes Cook Time: 5 hours Comments: Other recipes by Harborside House B&B: Cranberry Pumpkin Bread Chocolate Walnut Expresso Biscotti Blueberry Muffins Christmas Meringues | |
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