Recipe by *Pixie*
This is my attempt to make something that would have a feeling of a blueberry cheesecake but not break the bank in terms of calories and fat. As far as I can tell, the calories should be like this: 6 cups blueberries = 492 1 package fat free/sugar free jello = 100 (according to package) 125 g ultra low fat philly cream cheese = 150 (according to package) 2 tablespoons cornstarch = 61 4 teaspoons Splenda = 8 1.5 c skim milk = 135 total for whole recipe = 946 and the recipe makes 8, so one serving should be just under 119 calories.
Top Review by ladypit
Yum! I halved the recipe which worked out just fine. (I had to eyeball how much of a package of pudding is half, but I think I was close.) I also could not find the Philadelphia cream cheese you were talking about so I used 1/3 less fat. While I would probably have liked more "topping" (who wouldn't want more of that part?) I was satisfied that my sweet tooth had been apeased. Nice texture and flavor. Something I will make again. Thanks so much!
- 6 cups blueberries (frozen or fresh)
- 2 tablespoons cornstarch
- 4 -6 teaspoons Splenda sugar substitute
- 1 (30 g) packagevanilla jello sugar-free instant pudding mix (sugar free - sweetened with aspartame, note package serves 4 and pudding does not require cooking)
- 125 g philadelphia ultra low-fat cream cheese (this is half the 250 gram tub it comes in)
- 1 1⁄2 cups skim milk
Directions See How It's Made
- Mix the cornstarch with enough of the water to form a thin paste.
- Put the blueberries and 1 tablespoon water in a stain-proof pot and cover.
- Heat over medium heat until boiling.
- Add the cornstarch paste by teaspoonfuls, stirring throughly after each addition.
- Add only enough to thicken the blueberries to a pie-filling like consistency.
- Remove the blueberries from the heat.
- Add the splenda 1 teaspoon at a time and stir throughly.
- After several teaspoons taste the mixture and add more Spenda (or not) according to how sweet you like blueberries.
- Divide the mixture evenly between 8 bowls.
- Set aside or refrigerate until cool.
- Mix the cream cheese and skim milk until well blended.
- Add the dry vanilla pudding mix and beat until well blended.
- Pour the pudding mixture evenly over the blueberries.
- Refrigerate until cold and the pudding well set.