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Indian Pudding

Diabetic.Foodie's picture
  Skim milk 3 1⁄2 Cup (56 tbs)
  Cornmeal 1⁄2 Cup (8 tbs)
  Molasses 2 Teaspoon
  Pancake syrup 1⁄4 Cup (4 tbs) (Sugar-Free And Fructose-Free If Either Elevates Your Blood Sugar)
  Margarine/Butter 2 Teaspoon
  Vanilla extract 1 Teaspoon
  Cinnamon 1 Teaspoon
  Ginger 1 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Salt 1 Pinch
  Baking soda 1⁄8 Teaspoon
  Egg substitute 3⁄4 Cup (12 tbs)

Heat 2 1/2 cup (625 mL) of milk in a saucepan; bring to a boil.
While this is heating, combine 1/2 cup (125 mL) milk and the cornmeal with a wire whisk.
When the milk boils, pour in the cornmeal-milk mixture and cook over medium heat.
Stir with a wire whisk and cook for approximately 10 minutes or until the mixture is thickened.
Remove from the heat and stir in the molasses, pancake syrup, acesulfame-K, margarine, vanilla extract, spices, and baking soda.
In a separate bowl, use a wire whisk to beat the egg substitute; pour a little of the hot cornmeal into the egg and beat together.
Then pour the beaten egg into the larger pan and whisk together.
Pour the mixture into a 1/2 gallon (2 L) ovenproof baking dish that has been coated with non-stick cooking spray.
Set it in a pan of hot water that comes halfway up the side of the dish.
Pour the remaining 1/2 cup (125 mL) of milk over the top, but do not stir it in.
Bake in a preheated 275°F (140°C) oven for approximately 2 1/2 hours.

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Indian Pudding Recipe