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Raisin Indian Pudding -- e-w

Source of Recipe

BH&G Diabetic Living
Raisin Indian Pudding -- e-w

Serves: 6

Nonstick cooking spray
2 c. fat-free milk
1/3 c. yellow cornmeal
2 T. packed brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 c. egg substitute � or � 1 egg, beaten slightly
2 medium cooking apples, chopped
1/4 c. raisins

Preheat oven to 350�. Lightly coat six 6-oz. ramekins or custard cups with cooking spray. Place dishes in shallow baking pan; set aside.

In a medium saucepan, bring 1-1/2 c. of the milk just to boiling over medium heat. In a bowl, combine cornmeal and remaining milk; slowly whisk into hot milk. Cook and stir until mixture returns to boiling; reduce heat to low. Cook and stir for 5 to 7 minutes or until thick. Remove from heat

Stir in brown sugar, cinnamon and salt. Pour egg product into medium bowl. Slowly stir hot mixture into egg product. Stir in apples and raisins. Divide mixture among prepared dishes.

Bake about 30 minutes or until a knife inserted near the center comes out clean. Serve warm.

One serving equals: 124 calories�1 gm fat�2 mg cholesterol�153 mg sodium�26 gm carbohydrate�2 gm fiber�5 gm protein +++EXC: 2 starch +++WWP: 2