Baked Indian Pudding
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Hot skim milk||4 Cup (64 tbs)|
|Lite maple flavored syrup||1⁄2 Cup (8 tbs)|
|Light molasses||1⁄4 Cup (4 tbs)|
|Egg beaters||2 , beaten|
|Liquid butter buds||2 Tablespoon|
|Packed brown sugar/3 tablespoon brown sugar plus 3/4 teaspoon sweet 'n low brown||1⁄3 Cup (5.33 tbs)|
|Lite salt||1⁄2 Teaspoon|
|Cold skim milk/Vanilla frozen non fat yogurt / 1 package prepared dream whip||1⁄2 Cup (8 tbs)|
In the top of a double boiler, slowly stir cornmeal into hot skim milk.
Cook over boiling water, stirring occasionally, 20 minutes.
Preheat oven to 300° F.
Spray a 2-qt.baking dish with a non-fat cooking spray.
In a small bowl, combine rest of ingredients, except cold milk; stir into cornmeal mixture; mix well.
Turn into prepared dish.
Pour cold skim milk on top, without stirring.
Bake, uncovered, 2 hours, or until just set but quivery on top.
Do not overbake.
Let stand 30 minutes before serving.