1 (15 ounce) can diced tomatoes, drained
1 cup water
1 1/2 cups granulated sugar
2 cups cornmeal
7 eggs
3 cups milk
1 (8 ounce) container cream cheese, softened
1 pint vanilla yogurt
1 cup chopped walnuts
1 teaspoon cinnamon
In a large saucepan over high heat, combine diced tomatoes, water, sugar, cornmeal, eggs, milk, cream cheese, butter, and vanilla yogurt; bring to a boil. Remove from heat. Stir in the cornmeal. Allow to cool slightly before combining with pudding mixture.
To Serve: Beat cream cheese until smooth, then beat in whipped egg whites. Pour into serving dish. Sprinkle top with crushed walnuts and cinnamon.