Honey Almond Oat Pudding
1 cup fat-free milk
1 cup quick-cooking oats
2 tablespoons ground blanched almonds
1/4 cup honey
2 tablespoons dried currants or raisins
1 large egg, lightly beaten
1 teaspoon grated orange rind
1/2 teaspoon salt
1/4 teaspoon cinnamon
3 egg whites
Preheat oven to 350° degrees. Lightly spray a one-quart baking dish or six
4-ounce custard or souffle cups with nonstick spray.
Bring the milk to a boil. Add the oats gradually, stirring
constantly. Reduce heat and simmer, stirring frequently, until creamy and fully
cooked, 3 to 4 minutes. Transfer to a mixing bowl and allow the oatmeal to cool
slightly. Stir the almonds, honey, currants, egg, orange rind, salt and cinnamon
into the oatmeal. With an electric mixer on medium speed, beat the egg whites to
medium peaks. Fold into the oatmeal mixture.
Spoon mixture into the baking dish or custard cups. Cover
loosely with foil. Stand the dish or custard cups on a baking sheet and bake
until puffed and set, about 1 hours for a large pudding or 45 minutes for
Note: For a lighter textured and moister pudding, bake the pudding in a water
bath by placing the containers in a larger pan and add enough boiling water to
come up at least 1 inch along the side of the pudding dishes. Cover loosely with
foil and bake as directed above.
Nutritional content per serving: 130 calories; 3 grams fat; 35 milligrams
cholesterol; 135 milligrams sodium; 2 grams fiber.
Source: Weight Watchers, Int.