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.

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Prep Time 5

Cook Time 2 20

Servings: 4

Course: Dessert

Cuisine: Indian

Calories: 238

Ingredients Equipment Method Video Notes

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

Equipment

1 glass or ceramic baking dish
1 saucepan

Method

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.