Fungi Foster (Cornmeal Pudding With Caramel Crunch)

• 1 1/4 cups 2% reduced-fat milk, divided
• 3/4 cup evaporated skim milk
• 1 (3-inch) cinnamon stick
• 6 tablespoons yellow cornmeal
• 1/4 cup egg substitute
• 2 teaspoons cornstarch
• 1 tablespoon sugar
• 1/4 cup raisins
• 1 cup plus 2 tablespoons vanilla low-fat yogurt
• 1/2 cup sugar
• 2 teaspoons hot water
• 1/8 teaspoon ground cinnamon

1. Combine 3/4 cup 2% milk, evaporated milk, and cinnamon stick in a medium, heavy saucepan; cook over medium-high heat to 180u0b0 or until tiny bubbles form around edge (do not boil). Combine 1/4 cup 2% milk and cornmeal in a small bowl; add to milk mixture in saucepan, stirring with a whisk. Cook 5 minutes over medium heat, stirring constantly. Combine 1/4 cup 2% milk, egg substitute, cornstarch, and 1 tablespoon sugar in a bowl; gradually add to cornmeal mixture, stirring constantly with a whisk. Add raisins; cook over medium heat until very thick (about 4 minutes), stirring constantly. Remove from heat.
2. Spoon 3 tablespoons yogurt onto each of 6 dessert plates, and top each with 1/3 cup pudding.
3. Place 1/2 cup sugar in a small, heavy saucepan. Cook over medium-high heat 4 minutes or until sugar dissolves. Cook for an additional 30 seconds or until mixture is golden. Gradually stir in water and ground cinnamon. Drizzle about 1 tablespoon caramelized sugar mixture over each serving.

milk, milk, cinnamon stick, yellow cornmeal, egg substitute, cornstarch, sugar, raisins, vanilla low, sugar, water, ground cinnamon

Taken from www.myrecipes.com/recipe/fungi-foster-cornmeal-pudding-with-caramel-crunch (may not work)