A New England classic, Indian pudding has been around since an absence of wheat forced the pilgrims to use "Indian meal," or cornmeal, in their puddings. More recently, the availability of Stonyfield organic yogurt has led northern New Englanders to this delicious version!
| 2 | c | Stonyfield Organic Whole Milk |
| 3⁄4 | c | molasses |
| 1 1⁄4 | c | sugar |
| 3⁄4 | c | corn meal |
| 2 | c | Stonyfield Organic Whole Milk French Vanilla Yogurt |
| 2 | tbsp | butter (plus extra for greasing baking dish) |
| 1 | tsp | cinnamon |
| 1⁄2 | tsp | ginger |
| 1⁄4 | tsp | nutmeg |
| 1⁄4 | tsp | allspice |
| 1⁄2 | tsp | salt |
Preheat oven to 350°. Place 1 1/2 cups of milk in sauce pan over medium heat. Stir in molasses and sugar. When well incorporated turn heat to low. Slowly sprinkle cornmeal over mixture using a whisk to break up any lumps. Continue whisking for 8-10 minutes. Remove from heat, add yogurt and butter. Stir in all the spices.
Pour into greased baking dish. Pour remaining 1/2 cup of milk on top of pudding. Bake for 1 hour until set.
Serve with Stonyfield Organic Vanilla Frozen Yogurt.