Ingredients for Light Blueberry Dessert
- Graham Cracker Crumbs
- Butter
- 2 cups skim milk
- 1 teaspoon vanilla extract
- Fat Free Sugar Free Instant Vanilla Pudding Mix
- Frozen Blueberries
- Splenda Granular
- 2 tablespoons cornstarch
- Water
- Cinnamon
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How to Make Light Blueberry Dessert
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ teaspoon ground cinnamon, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until well combined.
- Press the crumb mixture firmly into the bottom of a 9x13 inch baking dish.
- In a separate bowl, whisk together 2 cups skim milk, 1 teaspoon vanilla extract, and 3.4 ounces instant vanilla pudding mix until smooth and creamy.
- Pour the pudding mixture evenly over the crumb crust. Refrigerate while preparing the blueberry topping.
- In a medium saucepan, combine 3 cups fresh blueberries, ½ cup water, ½ cup Splenda (or other granulated sugar substitute), and ¼ teaspoon ground cinnamon. Bring to a boil over medium heat.
- In a small bowl, whisk together 2 tablespoons cornstarch and ¼ cup cold water until smooth.
- Slowly pour the cornstarch slurry into the boiling blueberry mixture, whisking constantly until the mixture thickens to your desired consistency (about 1-2 minutes).
- Remove from heat and let cool for 5 minutes.
- Gently spread the cooled blueberry topping evenly over the chilled pudding layer.
- Refrigerate for at least 2 hours, or until completely chilled, before serving. Top with a dollop of light whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
73g
Fat
17g
Carbs
10g
