Blueberry "Cheesecake" Pudding (diet)
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 6 cups blueberries (frozen or fresh)
- 2 tablespoons cornstarch
- 4 -6 teaspoons Splenda sugar substitute
- 1 (30 g) package vanilla 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
- water
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
_Pixie_
Canada
I'm a retired IT professional who enjoys cooking and trying new recipes...