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Hawaiian Souffle Pudding




Source of Recipe


Marla


List of Ingredients




Diabetic Hawaiian Souffle Pudding


- 2 cups orange juice
- 1 cup white cornmeal
- 1/4 teaspoon salt
- 2 tablespoons margarine
- 1 cup fat-free evaporated milk
- 1 teaspoon pure vanilla extract
- 3 tablespoons sugar
- 1 cup (2 ounces) flaked unsweetened coconut
- 4 large egg whites


Recipe




Preheat the oven to 400 degrees F. Prepare a 1-1/2 quart
souffl� dish with non-stick pan spray.

Combine the orange juice, cornmeal, and salt in a medium
non-stick saucepan. Bring to a boil, whisking constantly.
Reduce the heat; add the margarine. Cook and stir until
thickened, about 5 minutes.

Remove from the heat. Slowly whisk in the milk and vanilla.
Stir in the sugar and coconut; mix well.

Beat the egg whites to stiff peaks and fold them into the pudding.

Pour the mixture into the souffl� dish; bake 30 minutes.
Reduce the oven temperature to 325 degrees F. and continue
baking 15 minutes more, or until the souffl� is puffed and
golden brown. Cool 15 minutes. (The souffl� will fall as it
cools.) Serve warm or chilled.

Yield: 1 Souffl� (8 servings)

Nutritional Information Per Serving (about 3/4 cup):
Calories: 201, Fat: 5 g, Cholesterol: 1 mg, Sodium: 189 mg,
Carbohydrate: 32g, Dietary Fiber: 2g, Sugars: 18g, Protein: 6g
Diabetic Exchanges: 2 Other Carbohydrate, 1 Fat