Kates Low Fat Indian Pudding Sweetened With Honey And Molasses Recipes

KATE'S LOW FAT INDIAN PUDDING SWEETENED WITH HONEY AND MOLASSES

Steps:

• Preheat oven to 225F degrees. Thoroughly grease a 1 3/4 to 2 quart casserole dish with shortening. Note: Shortening is better for greasing than spray, oil, or butter because the honey tends to stick and burn easily during the long baking time.
• Stir together eggs, honey, and molasses in a medium bowl. Set aside.
• Combine cornmeal, cinnamon, nutmeg, and ginger in a small bowl. Set aside.
• In a large saucepan, bring milk to a boil. Whisk in cornmeal mixture slowly, stirring constantly. Cook for 20 minutes, stirring occasionally. Slowly stir in at least half of hot mixture into egg mixture. Add egg mixture back to hot cornmeal mixture, stirring to combine. Bring back up to a boil. Remove from heat. Stir in vanilla.
• Pour into prepared casserole dish. Bake, uncovered, at 225F degrees for 3 hours to 3 hours 45 minutes, stirring every 45 minutes during baking, making sure to scrape bottom of dish (The more shallow the dish is the less baking time is required. My dish is 6.5" by 6.5" by 3.5" so it takes 3 hours 30 minutes.) Mixture will be moist, creamy, and loose- not solid like a custard or pumpkin pie. Pour into dessert cups or bowls. Serve hot or cold. May be eaten plain or topped with whipped cream or vanilla ice cream. If serving cold, place plastic wrap directly onto surface of pudding to prevent a tough layer from forming (I like mine cold; refrigerating causes it to firm up.) Store in refrigerator.
• Note: Do not try to lessen the baking time by raising the oven temperature to 250F degrees because I did this once and ended up scorching the pudding because the honey burns really easily.

INDIAN PUDDING CAKE WITH MOLASSES CREAM

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.

BAKED INDIAN PUDDING WITH MAPLE SYRUP

Steps:

• Pour 4 cups hot milk into the top of a double boiler and place over simmering water. Slowly stir cornmeal into milk and cook until thickened, about 20 minutes. Stir occasionally.
• Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart round baking dish.
• Whisk maple syrup, brown sugar, molasses, eggs, melted butter, salt, ginger, and cinnamon together in a bowl. Stir maple syrup mixture into cornmeal-milk mixture until thoroughly combined; pour into prepared baking dish. Pour 1/2 cup cold milk over top of pudding.
• Bake until set but still slightly quivery on top, about 2 hours. Let stand 30 minutes before serving.