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 |
Ingredients
- 1 tablespoon sugar
- 2 teaspoons fresh lemon juice
- 1/2 cup fresh or frozen blueberries
- 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
Instructions
- 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.
Nutrition Facts
Calories | 167 |
Total Fat | 5 grams |
Dietary Fiber | 1 grams |
Protein | 4 grams |
Sugar | 19 grams |
Reviews
YUM! And healthy? – Wow what a winning combination!