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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Cinnamon Raisin Apple Indian Pudding
- Nonstick cooking spray
- 2 cups fat-free milk
- 1/3 cup yellow cornmeal
- 2 tablespoons packed brown sugar or brown sugar substitute equivalent to 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 egg
- 2 medium cooking apples (such as Jonathan or Rome Beauty), cored and chopped
- 1/4 cup raisins
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.
- Choose from Sweet 'N Low Brown or Sugar Twin Granulated Brown. Use the amount equal to 2 tablespoons sugar.
- Servings Per Recipe 6,
- cal. (kcal) 128,
- Fat, total (g) 1,
- chol. (mg) 37,
- carb. (g) 26,
- fiber (g) 2,
- pro. (g) 5,
- sodium (mg) 148,
- Milk () 1,
- Fruit () 1,
- Other Carb () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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