Blueberry Cheesecake Ramekins

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4.5 of 5 (4)

Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Blueberry Cheesecake Ramekins calories by ingredient

Introduction

The name may be correct - but the calorie count - is low. This is a bit "labor" intensive - however, it is well worth it. Tastes sinful and is a great craving killer. The name may be correct - but the calorie count - is low. This is a bit "labor" intensive - however, it is well worth it. Tastes sinful and is a great craving killer.

Minutes to Prepare: 35

Number of Servings: 8

Ingredients

4 cups blueberries, fresh

2 capfuls of lemon juice

1/2 cup water

4 tsp equal

1 tbsp of corn starch mixed with 2 tbsp water

8 oz box of sugar free/fat free instant pudding flavor of your choice

1 1/4 cup of silk vanilla light soymilk

8 tbsp graham cracker crumbs

8 oz package of light cream cheese

Directions

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.