Recipe for Baked Indian Pudding - Butter Busters


1/2 cup yellow cornmeal
4 cup hot skim milk
1/2 cup lite maple flavor syrup
1/4 cup light molasses
1/2 cup egg beaters, beaten
2 each tb liquid butter buds
1/3 cup brown sugar
1 or
3 each tb brown sugar
1 and
3/4 teaspoon sweet 'n low brown
1/2 teaspoon lite salt, optional
1/2 teaspoon cinnamon
3/4 teaspoon ginger
1/2 cup cold skim milk
1 quart nonfat frozen vanilla yogurt
1 or
1 each pk dream whip, prepared


In top of double boiler, slowly stir cornmeal ilnto hot milk. Cookl over boiling water, stirring occasionaly, 20 minutes. Preheat oven to 300F. Spray a 2-qt. baking dish with Pam. In a small bowl, combine remaining ingredients, except cold milk; stir into cormeal mixture and mix well. Turn into prepared dish. Pour cold milk over top, without stirring. Bake uncovered 2 hours until just set but still quivery on top. Do not overbake. Let stand 30 minutes before serving. Serve warm with a scoop of frozen yogurt or a dollop of Dream Whip on top of each serving.

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