Warm Chocolate Pudding Cakes

1 cup all-purpose flour
1/3 cup sugar
1 ½ tsp. baking soda
5 Tbsp. unsweetened cocoa
2/3 cup fat-free vanilla yogurt
2 Tbsp. fat free milk
2 Tbsp. reduced-calorie margarine, melted
1/4 cup dark brown sugar
1/4 cup fat-free fudge topping
6 Tbsp. water, boiling

Preheat oven to 350 degrees. Whisk together flour, 1/3 cup sugar, baking soda and three tablespoons of cocoa powder. In another bowl, stir together yogurt, milk, and margarine. Combine wet and dry ingredients with a few quick strokes; divide among six 8-oz. Custard cups. Stir together remaining 2 tablespoons of cocoa powder, fudge topping, and brown sugar. Drop cocoa mixture by tablespoonsful onto the center of each cup; top each with 1 tablespoon boiling water. Bake until firm, about 12 to 15 minutes. Serve warm in custard cups. Yields 6 servings, 5 W.W. points per serving.