Kates Low Fat Indian Pudding Sweetened With Honey And Molasses Recipes

Steps:

• Preheat oven to 325°F. Butter 13 x 9 x 2-inch glass baking dish. Combine first 6 ingredients in heavy large saucepan. Whisk over medium-high heat until mixture thickens but can still be poured, about 15 minutes. Remove from heat. Whisk in butter and vanilla extract.
• Transfer pudding mixture to prepared baking dish. Bake pudding until golden brown and center no longer moves when pan is shaken, about 1 hour 30 minutes. Cool 10 minutes. Scoop pudding into bowls. Top with ice cream or frozen yogurt and serve.

Steps:

• Preheat oven to 350-degrees. Coat a 9-inch round cake pan with non-fat cooking spray; line bottom with wax paper. Coat wax paper with cooking spray, and set pan aside.
• Combine first 6 ingredients (brown sugar through vanilla) in a large bowl; stir well, and set aside.
• Combine cornmeal, flour, baking powder, spices and salt in another bowl; stir well, and set aside.
• Beat egg whites and cream of tartar at high speed of a mixer until foamy. Gradually add 2 tablespoons brown sugar, beating until stiff peaks form.
• Gently fold egg whites and cornmeal mixture alternately into molasses mixture, beginning and ending with egg whites. Pour batter into prepared pan. Bake for 35 minutes or until a wooden pick inserted into center comes out clean.
• Let cool 10 minutes in pan on wire rack. Loosen cake from sides of pan, using a narrow metal spatula, and turn out onto a wire rack. Carefully peel off wax paper; let cool completely.
• Place cake on serving plate; sift 2 teaspoons powdered sugar over cake.
• Place cream cheese in a bowl, and beat at medium speed of a mixer until smooth. Add remaining ingredients, and beat until well blended. Serve with cake.

Steps:

• Heat oven to 350 degrees and butter a 2-quart baking dish. In a large pot, warm milk over medium-high heat until hot but not boiling. Whisk in cornmeal and molasses and cook, whisking, 2 minutes. Reduce heat to medium-low.
• Crack eggs into a medium bowl and lightly beat. Very slowly add 1/2 cup of the hot cornmeal mixture to the eggs, whisking constantly. Pour tempered egg mixture into the pot, whisking constantly to keep eggs from scrambling, and cook 3 minutes. Remove pot from heat.
• Stir in sugar, raisins, vanilla and ginger. Pour mixture into prepared pan, then place in a larger baking dish or roasting pan. Transfer to oven and carefully pour water into the larger dish until it comes about halfway up the sides of the smaller baking dish.
• Bake until pudding is set, but still jiggles slightly in the center, 45 minutes to 1 hour. Serve warm, topped with whipped cream or ice cream.