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Low Fat Indian Pudding

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Ingredients
  Fat free milk 3 Cup (48 tbs)
  Yellow cornmeal 1⁄2 Cup (8 tbs)
  Molasses 1⁄4 Cup (4 tbs)
  Sugar 3 Tablespoon
  Maple syrup 2 Tablespoon
  Unsalted butter 1 Tablespoon
  Egg 1 Large, lightly beaten
  Egg whites 2 , lightly beaten
  Cinnamon 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

Preheat the oven to 250°F.
Spray a 6-cup souffle or baking dish with non-stick spray.
Combine 1 cup of the milk, the cornmeal, molasses, sugar, maple syrup, butter, egg, egg whites, cinnamon, baking soda, and salt in a medium saucepan over medium heat.
Cook, whisking constantly, until the mixture begins to boil and thickens, about 8-10 minutes.
Remove from the heat and stir in the remaining 2 cups milk.
Transfer the mixture to the souffle dish.
Bake until the pudding is set and the top is well browned and slightly puffed, about 2 1/2-3 hours.
Let the pudding cool about 15 minutes before serving.

Recipe Summary

Cuisine: 
Indian
Course: 
Dessert
Method: 
Baked
Ingredient: 
Egg

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