Cinnamon Raisin Apple Indian Pudding – a delicious recipe with nonstick cooking spray, nonfat milk, yellow cornmeal, brown sugar, ground cinnamon, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F. Spray six 6-ounce custard cups; place in a shallow baking pan. Set aside.
2
In a medium saucepan, heat 1-1/2 cups milk just until boiling. In a bowl, combine cornmeal and remaining 1/2 cup milk; whisk into hot milk. Cook and stir until boiling. Reduce heat. Cook and stir for 5 to 7 minutes or until thick. Remove from heat. Stir in brown sugar, cinnamon, and salt.
3
In a bowl, beat egg; slowly stir in hot mixture. Stir in apple and raisins. Divide among prepared cups. Bake about 30 minutes or until a knife inserted in centers comes out clean. Cool slightly. Serve warm. OR, it's also good reheated in the microwave after a day or two- it keeps really well in the fridge. I like it with a dallop of vanilla low-fat yogurt or ice cream.
179
kcal
Calories
6
g
Fat
24
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: nonstick cooking spray, 2 cups nonfat milk, 1/3 cup yellow cornmeal, 2 tablespoons brown sugar (packed), and more.
Yes, Cinnamon Raisin Apple Indian Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
