Vanilla and Blueberry Cheesecake Pudding
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Calories
- 167
- Total Fat
- 5 grams
- Dietary Fiber
- 1 grams
- Protein
- 4 grams
- Sugar
- 19 grams
- Total: 4 hr 25 min
- Prep: 15 min
- Inactive: 4 hr
- Cook: 10 min
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
- 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.
- 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.
- 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.