* Exported from MasterCook *

Blueberry Baked Indian Pudding

Recipe By : Light & Easy Baking
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Fruit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Nonstick cooking spray
1 c Blueberries --
- fresh or frozen -OR-
1/2 c Dried blueberries
2 c Skim milk
1/4 c Sugar
1/4 c White corn meal -- stone-ground
1 lg Egg -- lightly beaten
1 ts Orange peel -- grated
1/2 ts Ground ginger
1/4 ts Ground cinnamon
1/2 ts Salt
1/4 c Light molasses
1/4 c Brown sugar -- packed

Preheat the oven to 300?F. Spray a 1-1/2 qt baking dish with
nonstick spray. Pour blueberries into pan and spread them out evenly.

In a heavy saucepan, mix the milk with the sugar. Place over
medium-high heat and stir until milk is simmering; gradually sprinkle
in the corn meal and whisk until smooth.

In a small bowl, whisk the egg, orange peel, ginger, cinnamon, salt,
molasses, and brown sugar together. Whisk in a small amount of the
corn meal mixture. Return the whole mixture to the saucepan and stir
to blend. Pour mixture into the prepared baking dish over the
berries. Bake for 45 to 55 minutes, or until a knife inserted into
the center of the pudding comes out clean.

Yield: 4 Servings

Per serving: 266 Cal, 2 g Fat (6% CFF), 1 g Sat fat, 1 g Fiber,
55 mg Chol, 256 mg Sodium, 57 g Carbs

Recipe FROM: Dallas Morning News, Jun 11, 1997

Formatted by: Kitchen PATh


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