Low-fat Gingerbread Pudding
1/3 cup sugar (any kind, Sucanat works well)
3 tablespoons 807]cornstarch
2 teaspoons cinnamon
1 teaspoon ground ginger
1/8 teaspoon nutmeg
2 cup soy milk (or your preferred "milk")
1 1/4 tablespoons molasses
In a saucepan, stir together sugar, cornstarch, salt and spices well. Add 1/4 cup soy milk, and blend to make a thick goo.
Turn the burner on to medium, and add the remaining soy milk, stirring constantly. Drizzle in the molasses while stirring constantly (I always estimate the molasses, you can use less or more, to taste). Cook this mixture until it thickens, making sure to stir constantly (takes about 7 minutes).
Pour into serving dish(es) and cover. Place in the refrigerator until set.
Feel free to change the spices to your liking. I made up this pudding to try to make a new twist on an old favorite. I've always loved banana pudding with gingersnaps, so I thought: "why not make a gingersnap pudding with banana cookies?" The cookies I made sucked, but the pudding was excellent. Spicy and cold and new-tasting. I've never had a pudding outside traditional banana, chocolate and vanilla. What a refreshing treat! It works well if you slice bananas into it for garnish. But don't use banana cookies! haha