CINNAMON-RAISIN-APPLE PUDDING

2 Medium cooking apples
¼ Cup raisins
1 Egg
¼ Teaspoon salt
½ Teaspoon ground cinnamon
2 Tablespoons brown sugar (or brown sugar substitute)
1/3 Cup cornmeal
2 Cups fat-free milk

Preheat oven to 350F. Lightly coat six 6-ounce custard cups with nonstick cooking spray; place in shallow baking pan and set aside. In a medium saucepan, heat 1½ cups of the milk over medium heat just until boiling. In a small bowl, combine cornmeal with remaining ½ cup milk; slowly whisk into hot milk. Cook and stir until mixture returns to boiling. Reduce heat to low. Cook and stir for 5 to 7 minutes or until thick.

Remove from heat. Stir in brown sugar or brown sugar substitute, cinnamon, and salt. In a small bowl, beat egg with a fork; gradually stir the hot mixture into the egg. Stir in apples and raisins. Divide mixture among prepared custard cups. Bake about 30 minutes or until a knife inserted in centers comes out clean. Cool on a wire rack for 20 minutes; serve warm.

Serving size: 1 Custard cup (1/6 of pudding)
Calories: 128
Fat: 1 g
Cholesterol: 37 mg
Carbohydrate: 26 g
Protein: 5 g
Sodium: 148 mg

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