Blueberry Cheesecake Pudding (diet)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 mix the cornstarch with enough of the water to form a thin paste.
• 2 put the blueberries and 1 tablespoon water in a stain-proof pot and cover.
• 3 heat over medium heat until boiling.
• 4 add the cornstarch paste by teaspoonfuls, stirring throughly after each addition.
• 5 add only enough to thicken the blueberries to a pie-filling like consistency.
• 6 remove the blueberries from the heat.
• 7 add the splenda 1 teaspoon at a time and stir throughly.
• 8 after several teaspoons taste the mixture and add more spenda (or not) according to how sweet you like blueberries.
• 9 divide the mixture evenly between 8 bowls.
• 10 set aside or refrigerate until cool.
• 11 mix the cream cheese and skim milk until well blended.
• 12 add the dry vanilla pudding mix and beat until well blended.
• 13 pour the pudding mixture evenly over the blueberries.
• 14 refrigerate until cold and the pudding well set.