Lemon Pudding Cake - Butter Busters^

INGREDIENTS:

1/2 c Yellow cornmeal AND
4 c Hot skim milk 3/4 t Sweet 'n Low brown
1/2 c Lite maple flavor syrup 1/2 t Lite salt, optional
1/4 c Light molasses 1/2 t Cinnamon
1/2 c Egg Beaters, beaten 3/4 t Ginger
2 ea Tb liquid Butter Buds 1/2 c Cold skim milk
1/3 c Brown sugar 1 qt Nonfat frozen vanilla yogurt
OR OR
3 ea Tb brown sugar 1 ea Pk Dream Whip, prepared

In top of double boiler, slowly stir cornmeal ilnto hot milk. Cookl over boiling water, stirring occasionaly, 20 minutes. Preheat oven to 300F. Spray a 2-qt. baking dish with Pam. In a small bowl, combine remaining ingredients, except cold milk; stir into cormeal mixture and mix well. Turn into prepared dish. Pour cold milk over top, without stirring. Bake uncovered 2 hours until just set but still quivery on top. Do not overbake. Let stand 30 minutes before serving. Serve warm with a scoop of frozen yogurt or a dollop of Dream Whip on top of each serving. Per sugar serving: 281 cal., 0.6g fat (2%), 3mg chol., 1g fiber, 11g pro., 58g carb., 261mg sod. Per S&L serving: 191 cal., 36g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95.

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