Indian Pudding

Name: Indian Pudding
Ingredients: 1/4 cup butter; 4 cups fat-free milk; 3/4 cup yellow cornmeal; 1/3 cup sugar; 1/3 cup molasses; 1 teaspoon pumpkin pie spice; 1/2 teaspoon salt; 2 large egg yolks; Cooking spray; 9 tablespoons frozen fat-free whipped topping, thawed

10 ingredients

3 steps

Ingredients

1/4 cup butter
4 cups fat-free milk
3/4 cup yellow cornmeal
1/3 cup sugar
1/3 cup molasses
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 large egg yolks
Cooking spray
9 tablespoons frozen fat-free whipped topping, thawed

Directions

1

Preheat oven to 275°.
2

Melt butter in a large, heavy saucepan over medium-high heat; cook 2 minutes or until browned. Add milk to pan; bring to a boil. Gradually add cornmeal, stirring constantly with a whisk. Cook 5 minutes or until mixture thickens, stirring constantly. Combine sugar and the next 4 ingredients (through egg yolks), stirring well with a whisk. Gradually add half of hot milk mixture to sugar mixture, stirring constantly. Return milk mixture to pan; cook 2 minutes or until sugar dissolves.
3

Pour cornmeal mixture into a 9-inch square baking pan coated with cooking spray. Bake at 275° for 1 hour and 15 minutes or until pudding barely moves when pan is touched. Cool to room temperature on a wire rack. Cover and chill 2 hours. Cut into 9 squares. Serve with whipped topping.