Golden Indian Pudding
|Mashed cooked sweet potato||1 Cup (16 tbs)|
|Fat free egg substitute||1 Cup (16 tbs)|
|Molasses/Honey/ maple syrup||2⁄3 Cup (10.67 tbs)|
|Pumpkin pie spice||2 Teaspoon|
|Skim milk||3 Cup (48 tbs)|
|Cornmeal||1⁄2 Cup (8 tbs)|
1. Combine the sweet potato, egg substitute, molasses or other sweetener, and pumpkin pie spice in a blender, and blend until smooth. Leave in the blender and set aside.
2. Combine the milk and cornmeal in a 2 /i-quart pot, and stir to mix well. Place over medium heat, and cook, stirring constantly, for 12 to 15 minutes, or until the mixture is thickened and bubbly. Reduce the heat to low. Add 1 cup of the hot cornmeal mixture to the sweet potato mixture, and blend at low speed with the lid slightly ajar until well mixed. Then stir all of the sweet potato mixture into the cornmeal mixture. Cook and stir for 2 to 3 minutes, or until the mixture thickens slightly. Remove the pot from the heat.
3. Coat a 2-quart round casserole dish with nonstick cooking spray. Pour the pudding mixture into the dish, and place the dish in a pan filled with 1 inch of hot water.
4. Bake uncovered at 350°F for 1 hour and 30 minutes, or until set. When done, a sharp knife inserted midway between the center of the pudding and the rim of the dish should come out clean. Remove the pudding from the oven, and let sit for 30 minutes.