Pina Colada Pudding

Name: Pina Colada Pudding
Ingredients: 2 1/2 cups fat-free purchased pound cake crumbs; 1 8 ounce can crushed pineapple, well drained; 2 egg yolks, beaten slightly; 3 Tablespoons white light rum; 1/3 cup reduced fat coconut milk; 1 14 ounce can fat-free sweetened condensed milk; Garnish:; spritz of prepared sugar-free heavy cream; thinly sliced lime wedges

9 ingredients

4 steps

Ingredients

2 1/2 cups fat-free purchased pound cake crumbs
1 8 ounce can crushed pineapple, well drained
2 egg yolks, beaten slightly
3 Tablespoons white light rum
1/3 cup reduced fat coconut milk
1 14 ounce can fat-free sweetened condensed milk
Garnish:
spritz of prepared sugar-free heavy cream
thinly sliced lime wedges

Directions

1

Preheat the oven to 350 degrees F.
2

Spray a 1 1/2 quart casserole dish with nonstick cooking spray and sprinkle in the pound cake crumbs. Top the crumbs with the drained pineapple and coconut flakes. Set aside.
3

In a large bowl, whisk together the egg yolks, rum, coconut milk and sweetened condensed milk. Pour this over all and bake 30-35 minutes or until well set in the center. Remove from oven, cool and refrigerate.
4

To serve: Spoon portions into 6 pretty dessert glasses, spritz the top with the sugar-free heavy cream and decorate with thin lime wedges.