Diabetic Desserts: Indian Pudding and Spiced Pressed Cookies

From: Diabetic Candy and Cookie Dessert Cookbook
by Mary Jane Finsand
Sterling Publishing Co., New York, 1982

Indian Pudding

Yield:8 servings

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

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.