Low Fat Indian Pudding

DHalaby73

3 cups skim milk

1/3 cup yellow cornmeal

1/2 teaspoon salt

1/2 cup molasses

2 teaspoons grated fresh ginger (or 1/2 teaspoon dried, ground ginger)

2 tablespoons unsalted butter (I forgot to add the butter the second time that I made this dish, and it still came out perfect – It adds a touch of “creaminess”, but feel free to omit it if you choose)

1/2 teaspoon cinnamon

1/3 cup raisins

Preheat the oven to 300 degrees, and lightly spray a glass or ceramic baking dish with nonstick cooking spray.

Place the milk in a saucepan over medium heat. Whisk in the cornmeal and salt and bring to a simmer. Simmer for 20 minutes, stirring frequently, then whisk in the molasses, ginger, butter and raisins and stir until everything is combined. Pour the mixture into the prepared baking dish and bake for about 2 hours, until pudding develops a thin crust. Can be served warm or cold, but it is especially delicious served warm topped with a little low fat vanilla ice cream.

Makes 4 (generous) servings. Per serving: 238 calories, 3.5 g total fat, less than 1 g saturated fat, 0 g trans fat, 42 g carbohydrates, 3 g fiber, 6 g added sugar (naturally occurring in the molasses), 7.5 g protein, 290 mg sodium, 15 mg cholesterol