Blueberry "Cheesecake" Pudding (diet) – a delicious recipe with blueberries, cornstarch, Splenda sugar substitute, packagevanilla jello sugar, philadelphia, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
753
kcal
Calories
11
g
Fat
147
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 cups blueberries (frozen or fresh), 2 tablespoons cornstarch, 4 -6 teaspoons Splenda sugar substitute, 1 (30 g) packagevanilla jello sugar-free instant pudding mix (sugar free - sweetened with aspartame, note package serves 4 and pudding does not require cooking), and more.
Yes, Blueberry "Cheesecake" Pudding (diet) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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