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Cinnamon Raisin Apple Indian Pudding

Makes: 6 servings
Bake 350°F 30 mins
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.

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.
Nutrition Facts (Cinnamon Raisin Apple Indian Pudding)
  • Servings Per Recipe 6,
  • cal. (kcal) 128,
  • Fat, total (g) 1,
  • chol. (mg) 37,
  • sat. fat (g) 0,
  • 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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