Baked indian pudding - butter busters^

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Ingredients

QuantityIngredient
½cupYellow cornmeal
4cupsHot skim milk
½cupLite maple flavor syrup
¼cupLight molasses
½cupEgg Beaters, beaten
2eachesTb liquid Butter Buds
cupBrown sugar
OR
3eachesTb brown sugar
AND
¾teaspoonSweet 'n Low brown
½teaspoonLite salt, optional
½teaspoonCinnamon
¾teaspoonGinger
½cupCold skim milk
1quartNonfat frozen vanilla yogurt
OR
1eachPk 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