Baked indian pudding - butter busters^

Yield: 8 ----------

Measure 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
3 eaches Tb brown sugar
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
1 each Pk Dream Whip, prepared

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

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