VANILLA AND BLUEBERRY CHEESECAKE PUDDING
A little reduced-fat cream cheese stirred into a quick stovetop pudding gives it a tangy, creamy, cheesecake-y flavor and texture, with way less fat and fewer calories than a slice of cheesecake. In these parfait-style puddings, I layer the vanilla pudding with a super-fast blueberry sauce accented with a little lemon juice for a bright, fresh taste. A sprinkle of crushed graham crackers over the top really brings home the cheesecake flavor profile.
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 4h25m
Yield Serves 4
Number Of Ingredients 10
Steps:
- To make the blueberries: In a small saucepan, bring 2 tablespoons water, the sugar, and lemon juice to a simmer over medium heat, stirring occasionally to dissolve the sugar. Add the blueberries and cook, stirring often, until they soften, 1 to 2 minutes (a little longer if using frozen berries). Use a fork to gently mash most of the berries, then turn off the heat.
- To make the cheesecake pudding: Whisk the sugar, cornstarch, and salt together in a medium saucepan. Whisk in the cold milk and then set the saucepan over medium-high heat. Continue to whisk until a few bubbles pop at the surface and the mixture is thick, 3 to 4 minutes. Turn off the heat and whisk in the vanilla and the cream cheese.
- Divide half the pudding among 4 ramekins, then divide the blueberries among the ramekins. Top each serving with the remaining pudding. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or up to 3 days. Serve chilled, sprinkled with graham crumbs.
Nutrition Facts : Calories 167, Fat 5 grams, Fiber 1 grams, Protein 4 grams, Sugar 19 grams
BLUEBERRY CHEESECAKE PUDDING CAKE
Try changing up the cake mix and the variety of pie filling. I've tried chocolate cake mix and cherry pie filling and it turned out really good!
Provided by Julie Johnson
Categories Cheesecake
Time 45m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. With a spoon, mix cake mix, butter and egg together. Press dough into a lightly greased 9 x 13 pan. Bake 14 - 18 minutes or until light golden brown around edges. With a spoon, remove air pockets by pushing down evenly over entire hot crust. Allow crust to cool completely.
- Beat cream cheese and powdered sugar together. Gradually beat in milk and pudding mix until smooth. Allow mixture to thicken in refrigerator 5 minutes. Gently fold whipped topping into mixture with a spatula. spread over cooled crust. Spoon pie filling evenly over top. Chill at least 2 hours before serving. Store in refrigerator.
Nutrition Facts : Calories 534.7, Fat 25.5, SaturatedFat 14.7, Cholesterol 63, Sodium 432, Carbohydrate 72.4, Fiber 1.7, Sugar 56.8, Protein 5.4
BLUEBERRY PUDDING CAKE
My father-in-law has a number of blueberry bushes near his house, so I have an abundant supply every year. I'm always looking for new ways to use them. This blueberry pudding cake is one of my latest creations. -Jan Bamford, Sedgwick, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. , Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.
Nutrition Facts : Calories 244 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 91mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.
EASY BLUEBERRY PUDDING PIE
This is a blueberry pie with a surprise in the middle. A layer of cheesecake filling hides between layers of blueberries, all on a vanilla wafer pie crust.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Spread half the blueberry pie filling onto bottom of crust.
- Beat cream cheese in large bowl with whisk until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Gently stir in half the COOL WHIP; spread over filling in crust. Cover with remaining COOL WHIP and pie filling.
- Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 35 mg, Sodium 280 mg, Carbohydrate 53 g, Fiber 2 g, Sugar 42 g, Protein 3 g
BLUEBERRY CHEESECAKE PUDDING POKE CAKE RECIPE
Yield 15
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Prepare cake according to the instructions on the box adding in the water oil and eggs, mixing until combined.
- Bake cake in 9 x 13-inch pan for 20-22 minutes or until an inserted toothpick comes out clean. Let cool for 10 minutes.
- To prepare the blueberry sauce, rinse the berries. In a medium-sized sauce pan, combine blueberries, sugar, flour and water; stir well. Cook over medium-high heat until mixture starts to bubble, stirring often. Turn down heat and let simmer to allow the blueberries to soften. Cook until sauce thickens; maybe 10-15 minutes. Stir often so the bottom does not burn.
- Allow to cool for 20 minutes.
- While the cake is still warm, take the end of a wooden spoon and poke holes all over the top of your cake.
- Prepare the pudding filling by combining cheesecake pudding with milk and whisk until the pudding is dissolved. Pour pudding over top of cake, filling the holes. Refrigerate at least 10 minutes until the pudding is firm.
- Pour blueberry sauce over top of the cake and refrigerate until cake and toppings are cooled.
- Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
- Add 3 Tablespoons of the heavy whipping cream and beat it into the cream cheese until the cream cheese resembles a liquid mixture.
- Then, add the remaining heavy whipping cream and beat on medium-high speed. Once the cream starts to thicken, slowly add the powdered sugar and beat until stiff peaks form. Spread over cooled cake and refrigerate until served.
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