*  Exported from  MasterCook  *
 
                       Blueberry Baked Indian Pudding
 
 Recipe By     : Dallas Morning News 6/11/97
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts                         Fruit
                 Eat-LF
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Nonstick cooking spray
    1      cup           blueberries -- fresh or frozen, or
                         dried blueberries -- (1/2c)
    2      cups          skim milk
      1/4  cup           sugar
      1/4  cup           cornmeal, white -- stone-ground
    1      large         egg -- lightly beaten
    1      teaspoon      grated orange peel
      1/2  teaspoon      ground ginger
      1/4  teaspoon      ground cinnamon
      1/2  teaspoon      salt
      1/4  cup           light molasses
      1/4  cup           packed brown sugar
 
 Recipe: Preheat the oven to 300 F. Spray a 1 1/2-quart baking dish with
 nonstick spray. Pour blueberries into pan and spread them out evenly.
 
 In a heavy saucepan, mix the milk with the sugar. Place over medium-high
 heat and stir until milk is simmering; gradually sprinkle in the cornmeal
 and whisk until smooth.
 
 In a small bowl, whisk the egg, orange peel, ginger, cinnamon, salt,
 molasses and brown sugar together. Whisk in a small amount of the cornmeal
 mixture. Return the whole mixture to the saucepan and stir to blend. Pour
 mixture into the prepared baking dish over the berries. Bake for 45 to 55
 minutes, or until a knife inserted into the center of the pudding comes out
 clean. Makes 4 servings.
 
 Per serving: Cal 266 (6% fat) Fat 2 g (1 g sat) Fiber 1 g 
 Chol 55 mg Sodium 356 mg Carbs 57 g Calcium 211 mg
 
 Source: “Light & Easy Baking”
 
 Cross-ref “Blueberry Thrills: A bountiful crop rolls in from East Texas” on
 the www.dallasnews.com 06/11/97 article by Teresa Gubbins / The Dallas
 Morning News
 
 Busted by Kitchen PATh
 
 
 
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 Nutr. Assoc. : 0 175 0 0 0 2903 0 0 0 0 0 0 0