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Indian Pudding

Categories: Cakes/pies, Thanksgiving
Type: Desserts and Baked Goods

Indian pudding takes some time to bake, but you don't have to keep a careful eye on your oven while it does.

Serves: Serves: 8


  • 3/4 cup (4 1/2 ounces) yellow cornmeal
  • 4 cups skim milk
  • 1/2 cup pourable Sugar Twin or Sprinkle Sweet
  • 1/3 cup molasses
  • 1 1/2 teaspoons apple pie spice
  • 1/2 teaspoon salt
  • 1 cup Cool Whip Lite

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  1. Preheat oven to 325 degrees. Spray an 8-by-12-inch baking dish with butter-flavored cooking spray.
  2. In a small bowl, combine cornmeal and 1 cup skim milk.
  3. In a medium saucepan, heat remaining 3 cups skim milk just to boiling point.
  4. Lower heat and gradually stir cornmeal mixture into hot milk, using a wire whisk. Mix well until mixture is smooth.
  5. Stir in Sugar Twin, molasses, apple pie spice, and salt. Continue simmering for 2 to 3 minutes, stirring often.
  6. Pour batter into prepared baking dish. Bake for 1 to 1 1/2 hours or until a knife inserted near center comes out clean.
  7. Place baking dish on a wire rack and let set for 30 minutes. Divide into 8 servings. When serving, top each with 2 table-spoons Cool Whip Lite.
  • Also good with 1/2 cup raisins stirred in before baking.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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