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Indian Pudding Recipe
|Skim milk||3 1⁄2 Cup (56 tbs)|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Pancake syrup||1⁄4 Cup (4 tbs) (Sugar-Free And Fructose-Free If Either Elevates Your Blood Sugar)|
|Vanilla extract||1 Teaspoon|
|Baking soda||1⁄8 Teaspoon|
|Egg substitute||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 1190 Calories from Fat 294
% Daily Value*
Total Fat 33 g51.3%
Saturated Fat 6.9 g34.6%
Trans Fat 0 g
Cholesterol 19.8 mg
Sodium 1308.1 mg54.5%
Total Carbohydrates 171 g57.1%
Dietary Fiber 9.1 g36.5%
Sugars 71.5 g
Protein 55 g109.9%
Vitamin A 16.8% Vitamin C 15.9%
Calcium 121.4% Iron 42.6%
*Based on a 2000 Calorie diet
While this is heating, combine 1/2 cup (125 mL) milk and the cornmeal with a wire whisk.
When the milk boils, pour in the cornmeal-milk mixture and cook over medium heat.
Stir with a wire whisk and cook for approximately 10 minutes or until the mixture is thickened.
Remove from the heat and stir in the molasses, pancake syrup, acesulfame-K, margarine, vanilla extract, spices, and baking soda.
In a separate bowl, use a wire whisk to beat the egg substitute; pour a little of the hot cornmeal into the egg and beat together.
Then pour the beaten egg into the larger pan and whisk together.
Pour the mixture into a 1/2 gallon (2 L) ovenproof baking dish that has been coated with non-stick cooking spray.
Set it in a pan of hot water that comes halfway up the side of the dish.
Pour the remaining 1/2 cup (125 mL) of milk over the top, but do not stir it in.
Bake in a preheated 275°F (140°C) oven for approximately 2 1/2 hours.