Blueberry "Cheesecake" Pudding (diet)

1. 1

   Mix the cornstarch with enough of the water to form a thin paste.

2. 2

   Put the blueberries and 1 tablespoon water in a stain-proof pot and cover.

3. 3

   Heat over medium heat until boiling.

4. 4

   Add the cornstarch paste by teaspoonfuls, stirring throughly after each addition.

5. 5

   Add only enough to thicken the blueberries to a pie-filling like consistency.

6. 6

   Remove the blueberries from the heat.

7. 7

   Add the splenda 1 teaspoon at a time and stir throughly.

8. 8

   After several teaspoons taste the mixture and add more Spenda (or not) according to how sweet you like blueberries.

9. 9

   Divide the mixture evenly between 8 bowls.

10. 10

    Set aside or refrigerate until cool.

11. 11

    Mix the cream cheese and skim milk until well blended.

12. 12

    Add the dry vanilla pudding mix and beat until well blended.

13. 13

    Pour the pudding mixture evenly over the blueberries.

14. 14

    Refrigerate until cold and the pudding well set.

* Per serving · 4 servings · Values may vary.