Indian Pudding with Whipped Cream
If you make too much, let it firm up, slice it, and fry the slices, making sweet griddle cakes for breakfast the next day.
INGREDIENTS | SERVES 8
- 4 cups 2% milk, divided
- ¼ cup white or yellow cornmeal
- ⅓ cup dark brown sugar
- ¼ cup white sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon minced fresh ginger root
- ¼ cup molasses
- 5 teaspoons tub margarine (80% fat)
Preheat the oven to 250°F. Heat 2 cups milk.
Place the cornmeal and the rest of the dry ingredients, the ginger root, and molasses in the top of a double boiler.
Whisk the hot milk into the mixture, cooking and stirring over simmering water for 10 minutes, or until smooth.
Prepare a casserole dish with margarine. Whisk the cold milk into the hot mixture and pour into the baking dish.
Bake for 3 hours. Serve hot, or at room temperature with reduced-fat whipped cream, if desired.
PER SERVING: Calories: 174 | Protein: 4 g | Carbohydrates: 29 g | Fat: 5.0 g | Saturated Fat: 2.0 g | Cholesterol: 10 mg | Sodium: 374 mg | Potassium: 343 mg | Phosphorus: 125 mg | Calcium: 176 mg | Fiber: 1 g | Exchanges: 1 Starch, ½ Carbohydrate (count as Fruit), ½ Skim Milk, ½ Fat | Gluten Free: Use gluten-free margarine
