Guilt-Free Blueberry Cheesecake Pudding Delight

Welcome to Love With Recipes! Today, we’re diving into a delightful dessert that will satisfy your sweet tooth without derailing your diet. Our Blueberry “Cheesecake” Pudding is a guilt-free indulgence, capturing the essence of a traditional blueberry cheesecake while keeping calories and fat in check. This recipe is perfect for those who crave a delicious dessert but want to maintain a healthier lifestyle. Let’s get started! 🍰💙

Blueberry “Cheesecake” Pudding (Diet-Friendly)

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Description

This recipe is my take on creating a dessert that mimics the flavors and textures of a blueberry cheesecake without piling on the calories and fat. The ingredients have been carefully chosen to keep the calorie count low while ensuring a satisfying taste experience. Here’s a quick rundown of the calorie breakdown per ingredient:

• Blueberries (6 cups): 492 calories
• Fat-free/Sugar-free Jello (1 package): 100 calories
• Ultra-low-fat Philly Cream Cheese (125g): 150 calories
• Cornstarch (2 tablespoons): 61 calories
• Splenda (4 teaspoons): 8 calories
• Skim Milk (1.5 cups): 135 calories

Total calories for the whole recipe: 946. Since this recipe yields 8 servings, each serving is just under 119 calories. 🫐💙

Ingredients

• 6 cups blueberries
• 2 tablespoons cornstarch
• 4-6 teaspoons Splenda sugar substitute (to taste)
• 1 package sugar-free instant pudding mix
• 125g low-fat cream cheese
• 1 1/2 cups skim milk
• Water (as needed)

Instructions

1. Prepare the Cornstarch Paste:

   • In a small bowl, mix the cornstarch with enough water to form a thin paste. This will help thicken the blueberry mixture later. 🌊

2. Cook the Blueberries:

   • Place the blueberries and 1 tablespoon of water in a stain-proof pot. Cover the pot and heat over medium heat until the blueberries begin to boil. 🍲

3. Thicken the Blueberries:

   • Gradually add the cornstarch paste to the boiling blueberries, one teaspoon at a time, stirring thoroughly after each addition. Continue until the mixture reaches a pie-filling-like consistency. You may not need to use all the cornstarch paste. 🫐➡️🥧

4. Sweeten the Blueberries:

   • Remove the pot from the heat. Add Splenda one teaspoon at a time, stirring well after each addition. Taste the mixture after several teaspoons and adjust the sweetness to your liking. Some may prefer their blueberries a bit more tart, while others may like them sweeter. 🍯

5. Divide and Cool:

   • Evenly divide the blueberry mixture into 8 individual bowls. Set them aside or place them in the refrigerator to cool. ❄️

6. Prepare the Cheesecake Pudding:

   • In a mixing bowl, combine the low-fat cream cheese and skim milk. Blend until smooth and well combined. 🥛

7. Add the Pudding Mix:

   • Add the dry sugar-free pudding mix to the cream cheese and milk mixture. Beat until the mixture is smooth and well blended. This will be the creamy layer that mimics the cheesecake filling. 🍮

8. Assemble the Dessert:

   • Once the blueberry mixture has cooled, pour the cheesecake pudding mixture evenly over the blueberries in each bowl. 🥄

9. Chill and Set:

   • Refrigerate the assembled bowls until the pudding layer is cold and well set. This will allow the flavors to meld together beautifully, giving you that cheesecake-like experience. 🧊

Nutritional Information (Per Serving)

This Blueberry “Cheesecake” Pudding is not only a treat for your taste buds but also a mindful choice for your diet. It’s an easy and quick recipe, perfect for beginners or anyone looking for a dessert that doesn’t compromise on flavor or nutrition. Enjoy this light and delightful dessert, and share it with your loved ones! 🍇🍰✨

For more delicious and healthy recipes, stay tuned to Love With Recipes. Happy cooking!