Vanilla and Blueberry Cheesecake Pudding

A little reduced-fat cream cheese stirred into a quick stovetop pudding gives it a tangy, creamy, cheesecake-y flavor and texture, with way less fat and fewer calories than a slice of cheesecake. In these parfait-style puddings, I layer the vanilla pudding with a super-fast blueberry sauce accented with a little lemon juice for a bright, fresh taste. A sprinkle of crushed graham crackers over the top really brings home the cheesecake flavor profile.
  • Total: 4 hr 25 min
  • Prep: 15 min
  • Inactive: 4 hr
  • Cook: 10 min
  • Yield: Serves 4
  • Nutrition Info
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Ingredients

For the Blueberries: 

1 tablespoon sugar

2 teaspoons fresh lemon juice

1/2 cup fresh or frozen blueberries

For the Cheesecake Pudding:

3 tablespoons sugar

2 tablespoons cornstarch

Pinch of kosher salt

1 1/4 cups cold 2% milk

1 teaspoon vanilla extract

1/4 cup reduced-fat cream cheese (Neufchatel)

2 graham crackers, crushed

Directions

  1. To make the blueberries: In a small saucepan, bring 2 tablespoons water, the sugar, and lemon juice to a simmer over medium heat, stirring occasionally to dissolve the sugar. Add the blueberries and cook, stirring often, until they soften, 1 to 2 minutes (a little longer if using frozen berries). Use a fork to gently mash most of the berries, then turn off the heat. 
  2. To make the cheesecake pudding: Whisk the sugar, cornstarch, and salt together in a medium saucepan. Whisk in the cold milk and then set the saucepan over medium-high heat. Continue to whisk until a few bubbles pop at the surface and the mixture is thick, 3 to 4 minutes. Turn off the heat and whisk in the vanilla and the cream cheese. 
  3. Divide half the pudding among 4 ramekins, then divide the blueberries among the ramekins. Top each serving with the remaining pudding. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or up to 3 days. Serve chilled, sprinkled with graham crumbs.