Blueberry Baked Indian Pudding Recipe

• Nonstick cooking spray
• 1 c. blueberries fresh or possibly frzn, or possibly dry blueberries (1/2c)
• 2 c. skim lowfat milk
• 1/4 c. sugar
• 1/4 c. cornmeal, white stone-grnd
• 1 lrg egg lightly beaten
• 1 tsp grated orange peel
• 1/2 tsp grnd ginger
• 1/4 tsp grnd cinnamon
• 1/2 tsp salt
• 1/4 c. light molasses
• 1/4 c. packed brown sugar

1. Preheat the oven to 300 F. Spray a 1 1/2-qt baking dish with nonstick spray.
2. Pour blueberries into pan and spread them out proportionately.
3. In a heavy saucepan, mix the lowfat milk with the sugar.
4. Place over medium-high heat and stir till lowfat milk is simmering; gradually sprinkle in the cornmeal and whisk till smooth.
5. In a small bowl, whisk the egg, orange peel, ginger, cinnamon, salt, molasses and brown sugar together.
6. Whisk in a small amount of the cornmeal mix.
7. Return the whole mix to the saucepan and stir to blend.
8. Pour mix into the prepared baking dish over the berries.
9. Bake for 45 to 55 min, or possibly till a knife inserted into the center of the pudding comes out clean.
10. Makes 4 servings.
11. Cross-ref "Blueberry Thrills: A bountiful crop rolls in from East Texas"

nonstick cooking spray, blueberries, milk, sugar, cornmeal, egg, orange peel, ginger, cinnamon, salt, light molasses, brown sugar

Taken from cookeatshare.com/recipes/blueberry-baked-indian-pudding-87729 (may not work)