Try this warm, winter, guilt-free dessert.


  • 3 x 125g tubs Nestle Soleil Crème Caramel

  • 1 cup (250ml) skim milk

  • 1 egg

  • 1/3 cup (60g) soft brown sugar

  • 1¼ cups (185g) plain flour

  • ¼ cup (40g) cocoa powder

  • 1 tsp baking powder

  • 2 tbs walnuts, coarsely chopped*

  • 1 tsp instant coffee granules     

  • Note

  • * You can use pecan nuts instead of the walnuts. The ProPoints values remain the same.


  • 1.

    Preheat oven to 180°C or 160°C fan-forced. Lightly spray six 1-cup (250ml) capacity ovenproof ramekins with oil. Line the bases with baking paper.

  • 2.

    Combine 1 tub of Nestle Diet Crème Caramel, milk and egg in a large bowl. Stir in the sugar and sifted flour, cocoa powder and baking powder.

  • 3.

    Divide the mixture between the prepared ramekins and bake for 10 minutes. Sprinkle puddings with walnuts and bake for a further 5–10 minutes or until the puddings are firm to the touch.

  • 4.

    Meanwhile, dissolve the instant coffee in 2 tablespoons of water in a medium bowl. Add the remaining tubs of Nestle Diet Crème Caramel and whisk until smooth.

  • 5.

    Serve puddings drizzled with the coffee caramel sauce.

  • Note:

  • 1.

    Make sure you smother these nutty chocolate puddings in coffee caramel sauce as soon as they come out of the oven.

  • 2.

    7 ProPoints per serve

Nutritional information

Nutritional analysis per serving (6 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe provided by Weight Watchers

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