Monday, September 12, 2016

Cranberry Pudding

Made this today. Turned out excellent. ~Bob

Cranberry Pudding

2 cups flour
2 teaspoons baking powder
1.5 cups Splenda (sugar)
1 cup 1% milk
1/2 cup melted light butter
1/2 cup eggbeaters (2 eggs)
16 oz. cranberries, fresh or frozen

Sift flour and baking powder into a large bowl. Mix in Splenda and butter. Add milk, eggbeaters and cranberries. Pour into a greased casserole baking dish. Bake at 350 degrees for 40-50 minutes, until done.


While pudding is baking, make topping.

1 cup Splenda (sugar)
2 tablespoons flour
1 tablespoon coffee creamer
1 cup 1% milk
1/2 cup melted light butter
1 teaspoon cinnamon
2 teaspoons vanilla

Mix flour and creamer into cold milk until (hopefully) not lumpy. Add the other ingredients. Heat in microwave until it thickens, about 6 minutes, stirring every 2 minutes.

Serve pudding hot with a tablespoon or two of hot topping.

Modified from a recipe by Dr. Marion M. Davis in "College Collection Favorite Recipes" to benefit the Charlotte-DeSoto College Foundation. It was put together in the 1980s by my mother, Dorothy Gray Hall, to help the small local college where she got her degree.

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