Light Blueberry Dessert

*Pixie*'s Note:

A light dessert my husband likes. I like to top it with a dab of light Cool Whip.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 12

• 1 ½ cups graham cracker crumbs
• 1⁄3; cup butter , melted
• 2 cups skim milk
• 1 teaspoon vanilla
• 30 g fat-free sugar-free instant vanilla pudding mix (1 package)
• 4 cups frozen blueberries
• 4 tablespoons Splenda granular (or to taste)
• 3 tablespoons cornstarch
• ¾ cup water , divided
• 1 ½ teaspoons cinnamon , divided

Directions:

1. Mix crumbs and 1/2 teaspoon cinnamon, then add melted butter and mix well. Pat into a 9 x 13 pan.
2. Mix skim milk, vanilla and pudding mix until smooth and spread evenly in pan, refrigerate while preparing the blueberries.
3. Bring blueberries and 1/2 cup water to a boil. Mix cornstarch and 1/4 cup water to a thin paste (add more water if necessary) and add to the boiling blueberries, stirring to thicken. Add splenda and cinnamon and mix well.
4. Allow blueberries to cool for 5 minutes then spread evenly over the pudding in pan. Chill completely before serving.

Reviews

[Chef #446549]

I served this dessert New Year's Day for dinner - my mother has to watch her sugar; I am NOT allowed sugar, and my husband DOES NOT need it. My husband liked it; he devoured it over New Year's Day and January 2/08. I used two cups of raspberries and two of blueberries. It worked out fine. The only comment I had from my "eating public" was that there should have been more pudding. Next time, I will try two packs of pudding. Yolanda