Indian Pudding

• 2 cups low-fat (1% milkfat) milk
• 1/4 cup dark molasses
• 1/4 cup cornmeal
• 2 large egg whites
• 3 tablespoons firmly packed light brown sugar
• 1 tablespoon butter or margarine (melted)
• 1/2 teaspoon ground cinnamon or pumpkin pie spice
• 1/8 teaspoon salt
• 1/4 cup raisins
• 1 tablespoon chopped crystallized ginger (optional)

Preparation:

• Preheat oven to 300°F.

• In a medium-size saucepan, combine the milk and molasses. Stir in the cornmeal.

• Cook, stirring constantly, over moderate heat for 5 to 6 minutes or until thick. Set aside.

• In a medium-size bowl, combine the egg whites, brown sugar, butter, cinnamon, and salt.

• Stir into the cornmeal mixture.

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• Stir in the raisins and ginger (if using).

• Spoon mixture into an 8-inch round baking dish.

• Bake for 45 minutes.