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Gingerbread Pudding

This classic holiday dessert, similar to Indian Pudding, is one that many Americans outside of New England have never had the pleasure of experiencing. The golden color and aromatic spices place it as a winner on any holiday table. Top it with colorful fruit for added cancer-fighting nutrients and aesthetic appeal.


1/4 cup yellow cornmeal (be sure to use organic/non-GMO wholegrain cornmeal)
2 1/2 cups reduced-fat organic milk (2 percent), scalded (see Note) - or better still use raw goat milk
1/4 cup molasses (can use part coconut sugar for milder flavor)
1/4 tsp. Himalayan or sea salt
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
1 1/2 cups fruit, fresh, frozen, or canned (peaches, pears, strawberries, raspberries, blueberries, cranberries, etc.), lightly sweetened to taste, as necessary

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)



1. Preheat oven to 300 degrees F. Lightly coat 6 ramekins or a baking pan or small casserole dish with extra virgin olive oil.

2. Put cornmeal in top of a double boiler and hot water in the bottom pot. Set over medium high heat and bring water to a simmer.

3. Meanwhile, heat milk until hot and tiny bubbles form along the sides. (Do not let it come to a boil.) Stir milk into cornmeal, blending well. Cook over hot water for 20 minutes, stirring occasionally. Add molasses, salt, ginger, nutmeg and cinnamon.

4. Pour into ramekins or other baking pan and bake 40 minutes or until firm.

5. Meanwhile, prepare fruit, depending on what version you use. Drain canned fruit. Defrost frozen berries, or wash and hull fresh berries, and lightly sweeten with sugar. Cranberries, frozen or fresh, can also be used after cooking in water and sugar, according to package instructions.

6. If using baking pan, divide pudding among 6 small, shallow bowls. Over the pudding, in ramekins or bowls, place two or more varieties of colorful fruit along the edge of the pudding.

Note: Scalding milk helps blend cornmeal more easily and speeds the cooking process. Scald milk by heating it to the point just before it would begin to boil, or when tiny bubbles form along the sides. At that point, immediately remove from heat and promptly add to cornmeal.

Makes 6 servings.

Per serving: 126 calories, 2 g. total fat (1 g. saturated fat), 23 g. carbohydrate, 4 g. protein, 1.5 g. dietary fiber, 147 mg. sodium.

Original recipe and image source: aicr.org


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