Baked indian pudding - butter busters^
8 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Yellow cornmeal |
| 4 | cups | Hot skim milk |
| ½ | cup | Lite maple flavor syrup |
| ¼ | cup | Light molasses |
| ½ | cup | Egg Beaters, beaten |
| 2 | eaches | Tb liquid Butter Buds |
| ⅓ | cup | Brown sugar |
| OR | ||
| 3 | eaches | Tb brown sugar |
| AND | ||
| ¾ | teaspoon | Sweet 'n Low brown |
| ½ | teaspoon | Lite salt, optional |
| ½ | teaspoon | Cinnamon |
| ¾ | teaspoon | Ginger |
| ½ | cup | Cold skim milk |
| 1 | quart | Nonfat frozen vanilla yogurt |
| OR | ||
| 1 | each | Pk Dream Whip, prepared |
Directions
In top of double boiler, slowly stir cornmeal ilnto hot milk. Cookl over boiling water, stirring occasionaly, 20 minutes. Preheat oven to 300F. Spray a 2-qt. baking dish with Pam. In a small bowl, combine remaining ingredients, except cold milk; stir into cormeal mixture and mix well. Turn into prepared dish. Pour cold milk over top, without stirring. Bake uncovered 2 hours until just set but still quivery on top. Do not overbake. Let stand 30 minutes before serving.
Serve warm with a scoop of frozen yogurt or a dollop of Dream Whip on top of each serving. Per sugar serving: 281 cal., 0.6g fat (2%), 3mg chol., 1g fiber, 11g pro., 58g carb., 261mg sod. Per S&L serving: 191 cal., 36g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-01-95