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.

Topping

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.