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Old 08-12-2009, 10:16 AM   #1
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Indian Pudding Experiment (Lower carb)

Anyone ever have Indian Pudding?? It is to die for...I was in Maine/NH for vacation, and couldn't resist the real stuff. So, I was determined to make a Lower carb version. Bought a cookbook and they had 3 versions..This is not the traditional one, but it worked.. Cornmeal/Molasses is the key to IP. I eliminated the cornmeal and only used half of the molasses. Here is my first attempt and it was very good. I would love some input on this..

Make up Dottie's almond cake:

1 cup blanched almond meal
1 softened stick of butter
1/2 cup Splenda
2 large eggs

Mix this up a bowl and pour into well buttered/ Pammed/parchment papered
9 inch pie plate or square pan. Bake at 375 for 20-25 minutes until done.

Take it out of the pan and let it cool slightly.

You can either use a food processor or your hands to crumble up the almond cake.

Pudding Mixture:

4 cups of LC milk
1/4 cup of molasses (was experimenting with the amount of molasses)
1/4 cup of SF maple syrup
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 beaten eggs

Process 2 cups of milk with the almond cake in the food processor until pretty
smooth. Then pour it into a large bowl and add the other 2 cups of milk and the rest of the ingredients. Mix well until very well blended.

Pour the mixture into a buttered 2 quart casserole and bake at 350 for 1 1/2 hours.

This looks like a floating island type of dessert, where the pudding/cake is floating in a sea of syrup.

When you serve it, you can dish up the solid part and put a little syrup on top of it..Serve with LC vanilla ice cream/whipped cream.

You can probably get 10/12 servings out of this because it is very rich and good.
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Old 08-13-2009, 09:24 AM   #2
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LOL - Carolyn, my MIL (now 97) always wanted to bring something to holiday meals and we would tell her she didn't need to bring anything, we were hoping she wouldn't - but she always!, always! brought Indian Pudding and no one liked it! She never picked up on the fact that she was the only one who ate it.
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Old 08-13-2009, 09:27 AM   #3
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LOLO.. I do think it is an acquired taste.. If you don't like molasses, you won't like it..

The same thing happened to my minlaw when she would make every color of jello salad and wondered why peeps didn't eat it..
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Old 08-14-2009, 08:54 AM   #4
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Well, I like Indian Pudding.

Tell me how you do if you lower the amount of molasses. Sounds yummy as it is!
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Old 08-14-2009, 10:34 AM   #5
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I just looked at a recipe for Indian pudding in an old early 1900s cookbook. Who would've thought it could be low carbed?!

Did you use regular or blackstrap molasses, Carolyn?
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Old 08-14-2009, 12:01 PM   #6
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Honestly, it tastes great and a little goes a long way. I haven't gained any weight from eating it, but I eat about 1/3 of a cup at a time. The texture is sort of like Indian pudding.
Of course, we are working with almond flour cake, not cornmeal. I did drain a bit of the syrupy stuff off..But, should have saved it for LC pancakes. Duh..

I used blackstrap I think, Lauren. I think some of the powdered E sweetener could be added to the molasses because there is alot of milk involved. I'm sure it would dissolve nicely. There are many IP recipes out there..This one was a lot quicker to bake and you could fake the corn bread that was called for.
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