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Categories:
sugar lemon juice blueberries sugar cornstarch kosher salt milk vanilla cream cheese graham crackers
Viewed: 50 - Published at: 7 years agoIngredients
- 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
Method
- 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.
- Per serving: Calories 167; Total Fat 5g; Protein 4g; Dietary Fiber 1g; Sugars 19g
