Low Fat Indian Pudding
|Fat free milk||3 Cup (48 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Maple syrup||2 Tablespoon|
|Unsalted butter||1 Tablespoon|
|Egg||1 Large, lightly beaten|
|Egg whites||2 , lightly beaten|
|Baking soda||1⁄2 Teaspoon|
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.