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Diabetic Desserts: Indian Pudding and Spiced Pressed Cookies



Indian Pudding

Click here to return to the Holiday special

Yield:8 servings

  • 1/4 cup yellow cornmeal
  • 3 cups skim milk
  • 1/4 cup molasses
  • 3 tbsp margarine
  • 1 egg, slightly beaten
  • 2 tbsp brown sugar replacement
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • Combine cornmeal and 1 cup of the milk in a small bowl - set aside for 15 minutes.

    Heat remaining milk in saucepan until warm (do not boil).

    Remove from heat and add cornmeal mixture and remaining ingredients.

    Pour into well-greased 1-quart baking dish and bake at 350 degrees Fahrenheit for 1 1/2 hours or until knife inserted in center comes out clean.

    Spiced Pressed Cookies

    Yield:60 cookies

  • 1/3 cup shortening (soft)
  • 3 tbsp granulated sugar replacement
  • 1 1/2 tsp vanilla extract
  • 3 tbsp water
  • 3 eggs
  • 2 1/2 cups cake flour
  • 3 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp clove, ground
  • Combine shortening and sugar replacement in mixing bowl; beat until light and fluffy.

    Combine vanilla, water and egg in a measuring cup, beating until blended.

    Combine cake flour, baking powder and spices in sifter.

    Sift flour mixture alternately with egg mixture into shortening.

    Blend well after each addition.

    Chill thoroughly (at least 2 hours).

    With cookie press, press into shapes on ungreased cookie sheet.

    Bake at 425 degrees Fahrenheit for 7-8 minutes. Remove from pan immediately.



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