Caramel "Bread" Pudding

[6 servings: 1 Fueling, 1/6 Lean, 1-1/2 Condiments, 1 Fat]

4 packets Cinnamon Cream Cheese Swirl Cake

2 packets Indonesian Cinnamon Hot Cereal, *Variations below

4 Tablespoons Light Cream Cheese (2 Fat)

1 cup water

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2 Tablespoons Light Smart Balance Margarine, melted (2 Fat)

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1-1/3 cups cup Eggbeaters (2/3 Lean)

1 cup Vanilla Almond Milk (1 Condiment)

4 ounces Fage Total 0% Yogurt (1/3 Lean)

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4 Tablespoons Walden Farms Caramel Dip (2 Condiment)

Directions:
~In a personal blender, pulse Indonesian Hot Cereal to make a fine powder.
~Sift the Cinnamon Cream Cheese Swirl cake to remove the large bits and set them aside.
~In a medium mixing bowl, combine all the fueling powder with the light cream cheese and water.  Pour into a loaf pan
~Bake at 350°F for approximately 20-25 minutes; cool completely, cut into 6 equal portions then cut each portion into cubes and place in 6 individual ramekins (OR place all cubes back in the loaf pan and divide evenly after it is baked ) 
~Drizzle 2 Tablespoon MELTED, Light Smart Balance Margarine, optional (2 Fat) over cubes and slightly toss to mix up. 
~In a small mixing bowl combine Eggbeaters, whisked completely plus Almond milk and Fage Total 0% Yogurt. 
~Pour egg yogurt milk mixture evenly over cubed cake, then let rest approximately 1-1/2 hours in the fridge to soak up egg/milk mix.
~Evenly spoon the reserved sifted bits onto each portion
~Spoon 4 Tbls *Walden Farms Sugarfree Caramel Dip evenly over top of cake/muffin cubes. (You can use 1/2 this OR it can be omitted if desired)
~Bake at 350°F for about 40-45 minutes until egg mixture is cooked thoroughly.
~Cool slightly, then divide into 6 equal servings. ENJOY!     JD2017

*Variations: You can exchange the Cereal for any other hot cereal OR omit the Indonesian Cereal and use 6 Cinnamon Cream Cheese Swirl Cake.

*Walden Farms syrups are Sugar Free & no carb so the serving size listed counts as 1 condiment Per Nutrition Support! That is total awesomeness!!

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