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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Indian Pudding

Source: Food Stamp Nutrition Connection

Great pudding for dessert, snacks or even a different appetizer.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	96.3

Total Carbs	16.7 g

Dietary Fiber	1.0 g

Sugars	10.0 g

Total Fat	1.5 g

Saturated Fat	0.3 g

Unsaturated Fat	0.0 g

Potassium	165.5 mg

Protein	4.0 g

Sodium	67.1 mg

Dietary Exchanges 1.5 Fat, 0.4 Milk, 0.4 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.5
2 1/2 cup fat free milk 0.5
0 1/2 cup cornmeal 0.5
0 1/2 cup fat free milk 1.0
1 tbsp margarine 0.25
0 1/4 cup molasses 0.5
0 1/2 tsp ground ginger 0.5
0 1/2 tsp ground cinnamon

Directions

Preheat oven to 325 degrees F. Lightly grease 1-quart baking pan.
In a saucepan, heat 2 1/2 cups of milk to a simmer.
In a bowl, mix together the other 1/2 cup cold milk with cornmeal.
Add cornmeal mixture to warm milk, stir well.
Cook 20 minutes over low-medium heat. Stir often to prevent scorching. Cook until thickened.
Remove pudding from heat. Stir in margarine, molasses, ginger and cinnamon.
Pour into the greased baking pan.
Bake for 55 to 60 minutes. When a knife is inserted and comes out clean, the pudding is done.
Cut into 8 squares before serving. Serve warm.