Blueberry Cheesecake Ramekins
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
4 cups blueberries, fresh2 capfuls of lemon juice1/2 cup water4 tsp equal1 tbsp of corn starch mixed with 2 tbsp water8 oz box of sugar free/fat free instant pudding flavor of your choice1 1/4 cup of silk vanilla light soymilk8 tbsp graham cracker crumbs8 oz package of light cream cheese
Blueberry Compote:
In a saucepan - put 4 cups of fresh blueberries (If you use frozen, cut water in half). Add 2 capfuls of lemon juice, 4 tsp of equal, 1/2 cup of water, bring to a boil, simmer and cover. When the blueberries start to break down - remove cover, add 1 tbsp of corn starch mixed with 2 tbsp of water to boiling blueberry mixture. Stir until it begins to thicken. Then simmer for another 5 minutes. Turn off heat and allow to cool.
In the bowl of a mixer, combine softened 8 oz package of light cream cheese, Smooth cream cheese. Add a box of sugar free/fat free instant pudding (flavor of your choice - I used cheesecake). Combine with cream cheese. Then, slowly add silk vanilla light soymilk - 1/4 cup at a time until you have added a total of 1 1/4 cups. Continue to mix until smooth. (You can use milk if you want - just recalculate the calories).
In the bottom of ramekins - add a tablespoon of graham cracker crumbs to each one. Add 4 tbsp of cream cheese/pudding mixture to each ramekin, covering graham crackers.
Then to each ramekin add 1/3 cup of blueberry compote. You might have left over - it is yummy over yogurt.
You can sprinkle a bit of graham cracker crumbs over top if you want.
Place ramekins in refrigerator and allow to set - at least 3 hours. Serve with a dollop of whipped cream if you prefer.
Hope you enjoy it!
Number of Servings: 8
Recipe submitted by SparkPeople user ALISSADE.
In a saucepan - put 4 cups of fresh blueberries (If you use frozen, cut water in half). Add 2 capfuls of lemon juice, 4 tsp of equal, 1/2 cup of water, bring to a boil, simmer and cover. When the blueberries start to break down - remove cover, add 1 tbsp of corn starch mixed with 2 tbsp of water to boiling blueberry mixture. Stir until it begins to thicken. Then simmer for another 5 minutes. Turn off heat and allow to cool.
In the bowl of a mixer, combine softened 8 oz package of light cream cheese, Smooth cream cheese. Add a box of sugar free/fat free instant pudding (flavor of your choice - I used cheesecake). Combine with cream cheese. Then, slowly add silk vanilla light soymilk - 1/4 cup at a time until you have added a total of 1 1/4 cups. Continue to mix until smooth. (You can use milk if you want - just recalculate the calories).
In the bottom of ramekins - add a tablespoon of graham cracker crumbs to each one. Add 4 tbsp of cream cheese/pudding mixture to each ramekin, covering graham crackers.
Then to each ramekin add 1/3 cup of blueberry compote. You might have left over - it is yummy over yogurt.
You can sprinkle a bit of graham cracker crumbs over top if you want.
Place ramekins in refrigerator and allow to set - at least 3 hours. Serve with a dollop of whipped cream if you prefer.
Hope you enjoy it!
Number of Servings: 8
Recipe submitted by SparkPeople user ALISSADE.
Nutritional Info Amount Per Serving
- Calories: 152.5
- Total Fat: 6.2 g
- Cholesterol: 16.9 mg
- Sodium: 223.4 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 2.3 g
- Protein: 5.2 g
Member Reviews
-
SUEINPALOMINO
Yum! I'd give this 6 stars if I could! I made it with the Cheesecake-flavor pudding mix and used 1% milk. I halved the recipe, but next time I may try to make it into a pie instead of individual servings. Fantastic. Thanks for sharing it. I had a lot of blueberries to use & this hit the spot! - 7/25/09