Ingredients
| Nonstick cooking spray |
| 2 cups fat-free milk |
| 1/3 cup yellow cornmeal |
| 2 tablespoons packed brown sugar or brown sugar substitute equivalent to 2 tablespoons brown sugar |
| 1/2 teaspoon ground cinnamon |
| 1/4 teaspoon salt |
| 1 egg |
| 2 medium cooking apples (such as Jonathan or Rome Beauty), cored and chopped |
| 1/4 cup raisins |
Preparation
| 1. Preheat oven to 350 degree F. Spray six 6-ounce custard cups; place in a shallow baking pan. Set aside. |
| 2. In a medium saucepan, heat 1-1/2 cups milk just until boiling. In a bowl, combine cornmeal and remaining 1/2 cup milk; whisk into hot milk. Cook and stir until boiling. Reduce heat. Cook and stir for 5 to 7 minutes or until thick. Remove from heat. Stir in brown sugar or substitute, cinnamon, and salt. |
| 3. In a bowl, beat egg; slowly stir in hot mixture. Stir in apple and raisins. Divide among prepared cups. Bake about 30 minutes or until a knife inserted in centers comes out clean. Cool slightly. Serve warm. |
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