Ingredientes para Blueberry Cheesecake Pudding Diet
- Blueberries
- Cornstarch
- Splenda Sugar Substitute
- Sugar Free Instant Pudding Mix
- Low Fat Cream Cheese
- Skim Milk
- Water (as needed)
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Cómo preparar Blueberry Cheesecake Pudding Diet
- In a small bowl, whisk together 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Set aside.
- Combine 6 cups fresh blueberries and 1 tablespoon water in a medium saucepan. Cover and bring to a boil over medium heat.
- Reduce heat to low and gradually whisk in the cornstarch slurry, stirring constantly until the mixture thickens to a pie filling consistency (about 2-3 minutes).
- Remove from heat and stir in 4 teaspoons Splenda, one teaspoon at a time, tasting as you go to adjust sweetness to your preference.
- Divide the blueberry mixture evenly among 8 small bowls or ramekins.
- Refrigerate until completely cool.
- In a separate bowl, beat 125g (approximately 1/2 cup) ultra-low-fat Philadelphia cream cheese with 1.5 cups skim milk until smooth and creamy.
- Add 1 package (3.9 oz) sugar-free, fat-free vanilla pudding mix and beat until well combined and fluffy.
- Pour the cream cheese pudding mixture evenly over the cooled blueberry layer in each bowl.
- Refrigerate for at least 2 hours, or until the pudding is set and chilled.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
43g
Fat
12g
Carbs
7g
