Indian Pudding

Makes 8 servings.

  • 4 cups fat-free milk
  • 3/4 cup CREAM OF WHEAT Cereal, (1 min, 2-1/2 min or 10 min cook time) uncooked
  • 1/2 cup molasses
  • 1/4 cup egg substitute, cholesterol-free egg product
  • 1/4 cup firmly packed brown sugar
  • 2 tbls. margarine or butter
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • BRING milk just to boil in medium saucepan. Gradually stir in cereal; cook 2 to 3 minutes or until thickened, stirring constantly. Remove from heat.
  • ADD remaining ingredients; mix well. Pour into 1-1/2-quart baking dish.
  • BAKE at 350°F for 30 to 35 minutes or until center is set.
  • Variation: Pudding can be baked in 8 (6-oz.) greased custard cups. Bake at 350°F for 20 minutes or until centers are set.
  • Substitute: Substitute 1 egg, lightly beaten, for egg product.
  • Jazz It Up: Serve warm topped with vanilla ice crea
  • Nutrition Bonus: This warm, baked pudding is made with CREAM OF WHEAT Cereal, an excellent source of iron, and milk, a good source calcium.