Directions:
- Mix crumbs and 1/2 teaspoon cinnamon, then add melted butter and mix well. Pat into a 9 x 13 pan.
- Mix skim milk, vanilla and pudding mix until smooth and spread evenly in pan, refrigerate while preparing the blueberries.
- Bring blueberries and 1/2 cup water to a boil. Mix cornstarch and 1/4 cup water to a thin paste (add more water if necessary) and add to the boiling blueberries, stirring to thicken. Add splenda and cinnamon and mix well.
- Allow blueberries to cool for 5 minutes then spread evenly over the pudding in pan. Chill completely before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 239.7 Kcal (1004 kJ) | ||
| Calories from fat | 66.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.43g | 11% | |
|---|---|---|---|
| Cholesterol | 14.24mg | 5% | |
| Sodium | 252.99mg | 11% | |
| Potassium | 117.81mg | 3% | |
| Total Carbs | 40.65g | 14% | |
| Sugars | 22.77g | 91% | |
| Dietary Fiber | 2.61g | 10% | |
| Protein | 2.79g | 6% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 96.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 138.05 Kcal (578 kJ) | ||
| Calories from fat | 38.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.28g | 11% | |
|---|---|---|---|
| Cholesterol | 8.2mg | 5% | |
| Sodium | 145.7mg | 11% | |
| Potassium | 67.85mg | 3% | |
| Total Carbs | 23.41g | 14% | |
| Sugars | 13.11g | 91% | |
| Dietary Fiber | 1.5g | 10% | |
| Protein | 1.61g | 6% | |
| Vitamin C | 0.7mg | 2% | |
| Iron | 0.4mg | 3% | |
| Calcium | 55.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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