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Indian Pudding
Source: Food Stamp Nutrition Connection

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

Prep Time: 30 minutes
Cook Time: 1 hours
Difficulty: Intermediate

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
1/2 Fat , 1/2 Milk , 1/2 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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2 1/2 cup  fat free milk
0 1/2 cup  cornmeal
0 1/2 cup  fat free milk
1 tbsp  margarine
0 1/4 cup  molasses
0 1/2 tsp  ground ginger
0 1/2 tsp  ground cinnamon
  1. Preheat oven to 325 degrees F. Lightly grease 1-quart baking pan.
  2. In a saucepan, heat 2 1/2 cups of milk to a simmer.
  3. In a bowl, mix together the other 1/2 cup cold milk with cornmeal.
  4. Add cornmeal mixture to warm milk, stir well.
  5. Cook 20 minutes over low-medium heat. Stir often to prevent scorching. Cook until thickened.
  6. Remove pudding from heat. Stir in margarine, molasses, ginger and cinnamon.
  7. Pour into the greased baking pan.
  8. Bake for 55 to 60 minutes. When a knife is inserted and comes out clean, the pudding is done.
  9. Cut into 8 squares before serving. Serve warm.

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