Toolbar
 |
Printer Friendly |  |
 |
|
 |
RSS Feed | |
|
Bookmark |
Recipes Desserts Puddings and Mousses
|
||||||||
|
||||||||
| Servings: | 6 |
| Author Notes: |
Thank you to our Native American friends for this delightful pudding. This terrific recipe was given to us by diabetic cooking guru Marilyn Helton. This recipe is part of Marilyn's Diabetic Friendly Vegetarian Thanksgiving article. For lots more diabetic recipes and cooking tips, visit Marilyn's website Cinnamon Hearts. |
| Ingredients: |
1/4 cup coarse-grind cornmeal 1 cup water 3 cups low fat milk (2% ), divided 1 teaspoon salt 1 cup pumpkin pure, fresh or canned 1 large egg, lightly beaten 1/3 cup dark brown sugar, firmly packed 1/2 cup molasses 1 tablespoon butter 1 teaspoon ground ginger 1/2 teaspoon ground allspice 1/8 teaspoon cloves |
| Instructions: |
Preheat oven to 325°F. Lightly spray a 1-1/2 quart souffleé dish or casserole with nonstick cooking spray. Set aside.
In a bowl, stir cornmeal into water, mixing well. Transfer to a heavy saucepan & stir in 2 cups of the milk and salt, blending well. Bring to a boil, stirring constantly. Cook over med-high heat, stirring, 10 minutes longer until thick & smooth. Remove from heat and stir in all remaining ingredients except remaining cup of milk. Pour into prepared dish. Bake in oven for 30 minutes. Remove and stir in the last cup of milk. Return to oven & Bake 1-1/2 hours longer, until thick and bubbly. Serve warm with frozen vanilla yogurt, if desired. Diabetic Exchanges:2-1/2 Bread 1/2 Milk 1 Fat |
|
There are no comments for this item
Be the first to leave a comment
You must be a registered member to leave a comment. So why not sign up now?
Sign up for Cheri's FabulousFoods Newsletter/Blog
- Recently Added
-
Fabulous Blogs
|
