In the Caribbean, fungi refers to a versatile cornmeal mush. It is sometimes mixed with vegetables and served as a side dish or sweetened and served as a dessert. This recipe lightens the texture to create something more like a soufflé and crisscrosses the top with crunchy strands of caramelized sugar.
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
How to Make It
Combine 3/4 cup 2% milk, evaporated milk, and cinnamon stick in a medium, heavy saucepan; cook over medium-high heat to 180° 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.
Spoon 3 tablespoons yogurt onto each of 6 dessert plates, and top each with 1/3 cup pudding.
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.