1/2 cup miso powder
2 tablespoons canola oil
1 cup turkey, diced
1 (15 ounce) can coconut cream pudding
2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons white sugar
4 tablespoons creamed corn
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
Prepare nonfat sour cream according to package directions. Beat miso and canola oil into sour cream. Stir in turkey, coconut cream pudding, flour, baking powder, sugar, creamed corn, cinnamon and vanilla.
Spread contents of sour cream mixture into an 8x8 inch baking dish, and frost with remaining creamer. Serve warm with honey mustard.