Cinnamon Raisin Apple Indian Pudding
Serve this New England colonial favorite in individual containers for dessert or breakfast. Ideal for the diabetic diet.
Ingredients
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Nonstick cooking spray
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2 cups fat-free milk
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1/3 cup yellow cornmeal
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2 tablespoons packed brown sugar or brown sugar substitute equivalent to 2 tablespoons brown sugar
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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1 egg
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2 medium cooking apples (such as Jonathan or Rome Beauty), cored and chopped
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1/4 cup raisins
Directions
1.
Preheat oven to 350 degree F. Spray six 6-ounce custard cups; place in a shallow baking pan. Set aside.
2.
In a medium saucepan, heat 1-1/2 cups milk just until boiling. In a bowl, combine cornmeal and remaining 1/2 cup milk; whisk into hot milk. Cook and stir until boiling. Reduce heat. Cook and stir for 5 to 7 minutes or until thick. Remove from heat. Stir in brown sugar or substitute, cinnamon, and salt.
3.
In a bowl, beat egg; slowly stir in hot mixture. Stir in apple and raisins. Divide among prepared cups. Bake about 30 minutes or until a knife inserted in centers comes out clean. Cool slightly. Serve warm. Makes 6 servings.
Sugar Substitute
Choose from Sweet 'N Low Brown or Sugar Twin Granulated Brown. Use the amount equal to 2 tablespoons sugar. Nutrition Facts per serving: 110 cal., 1 g total fat (0 g sat. fat), 37 mg chol., 148 mg sodium, 21 g carbo., 2 dietary fiber, 5 protein.Exchanges: 0 other carbo. Carb choices: 1.5.
Nutrition information
Calories 128, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 37 mg, Sodium 148 mg, Carbohydrate 26 g, Fiber 2 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Fruit 1, Milk .5, Other Carbohydrate .5.
Percent Daily Values are based on a 2,000 calorie diet
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