Cinnamon Raisin Apple Indian Pudding

Serve this New England colonial favorite in individual containers for dessert or breakfast.

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4.5 by 18 people

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  • Makes: 6 servings
  • Bake: 30 mins 350°F

Cinnamon Raisin Apple Indian Pudding

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.

From the Test Kitchen

*Sugar Substitute:

Choose from Sweet 'N Low Brown or Sugar Twin Granulated Brown. Use the amount equal to 2 tablespoons sugar.

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Nutrition Facts (Cinnamon Raisin Apple Indian Pudding)

  • Per serving:
  • 128 kcal ,
  • 1 g fat
  • (0 g sat. fat ,
  • 37 mg chol. ,
  • 148 mg sodium ,
  • 26 g carb. ,
  • 2 g fiber ,
  • 5 g pro.
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