Low Fat Indian Pudding
I had never even heard of Indian pudding before, much less tasted it, when I received an email requesting that I come up with a more “figure-friendly” version. Since the request came with the original recipe, I made a small batch, so that I could determine what the new recipe was supposed to taste like. And oh my goodness – is this stuff GOOD!!! I was hooked after my very first taste!! This sweet and spicy dessert has a creamy texture and a warm comforting flavor that is truly amazing.
Equipment
- 1 glass or ceramic baking dish
- 1 saucepan
Ingredients
- 3 cups skim milk
- ⅓ cup yellow cornmeal
- ½ cup molasses
- ½ teaspoon cinnamon
- 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)
- ⅓ cup raisins
Instructions
- 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.
Video
Notes
A Lighter Twist: We've given the traditional Indian Pudding a healthy makeover by reducing the fat content without sacrificing the rich, velvety texture. By using low-fat milk and minimal sugar, you can enjoy this guilt-free treat while still satisfying your sweet tooth.