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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 141.2
  • Total Fat: 2.1 g
  • Cholesterol: 2.4 mg
  • Sodium: 142.5 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 0.3 g
  • Protein: 4.8 g

View full nutritional breakdown of Baked Indian Pudding calories by ingredient
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Baked Indian Pudding

Submitted by: JVANAM
Baked Indian Pudding

Introduction

Found in the bottom of an estate trunk, this was once the domain of the closed YOKEN'S Restaurant in Portsmith, NH. Updated, by me, for my diabetic diet. Found in the bottom of an estate trunk, this was once the domain of the closed YOKEN'S Restaurant in Portsmith, NH. Updated, by me, for my diabetic diet.
Number of Servings: 8

Ingredients

    4 cups Non-Fat Milk (option Soy Milk)
    reserve 1 cup
    3 Tbsp "Indian maze" (a.k.a. cornmeal)
    1/3 cup molasses
    1/4 cup Equal (or Splenda Sugar) for Baking
    1 egg white substitute
    1 Tbsp. whipped canola oil (Smart Balance)
    1/2 tsp fresh ground ginger
    1/2 tsp ground cinnamon
    1/4 tsp salt
    spray cooking oil

Directions

--Scald 3 cups of the milk.
--Mix the cornmeal with the molasses, then stir into the hot milk. Stir constantly until the mixture thickens. This will prevent scorching.
--Remove from the heat. Add BAKING sweetner, egg substitute, whipped canola oil, ginger, cinnamon, and salt to the maze mixture. Mix thoroughly to remove lumps.
--Pour batter into a well sprayed baking dish and place in a 300-degree oven. After 30 minutes, pour the remaining cup of milk over the pudding. Bake for an additional 2 hours.

Makes 8 servings.

For friends not on a special or restricted diet: When serving top with Pumpkin or "Blue Moon" Ice Cream and chopped nuts.

Number of Servings: 8

Recipe submitted by SparkPeople user JVANAM.






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