Spicy Indian Pumpkin Pudding

Note from Cheri: Thank you to our Native American friends for this delightful pudding. This terrific recipe was given to us by Marilyn Helton who writes the Diabetic Dining on Fabulous Foods column for this website.

1/4 C coarse-grind cornmeal 1 C water 3 C low fat milk (2% ), divided 1 tsp. salt 1 C pumpkin purée, fresh or canned 1 large egg, lightly beaten 1/3 C dark brown sugar, firmly packed 1/2 C molasses 1 T butter 1 tsp. ground ginger 1/2 tsp. ground allspice 1/8 tsp. cloves

Makes 6 Servings 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 & 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 & stir in the last cup of milk. Return to oven & bake 1-1/2 hours longer, until thick & bubbly. Serve warm with frozen vanilla yogurt, if desired.   Per Serving: 224 Cal 5g Fat 5g Pro 41g Carb 35mg Chol 467mg Sodium Exchanges: 2-1/2 Bread 1/2 Milk 1 Fat