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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A light dessert my husband likes. I like to top it with a dab of light Cool Whip. Ingredients:
1 1/2 cups graham cracker crumbs |
1/3 cup butter, melted |
2 cups skim milk |
1 teaspoon vanilla |
30 g fat-free sugar-free instant vanilla pudding mix (1 package) |
4 cups frozen blueberries |
4 tablespoons splenda granular (or to taste) |
3 tablespoons cornstarch |
3/4 cup water, divided |
1 1/2 teaspoons cinnamon, divided |
Directions:
1. Mix crumbs and 1/2 teaspoon cinnamon, then add melted butter and mix well. Pat into a 9 x 13 pan.
2. Mix skim milk, vanilla and pudding mix until smooth and spread evenly in pan, refrigerate while preparing the blueberries.
3. 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.
4. Allow blueberries to cool for 5 minutes then spread evenly over the pudding in pan. Chill completely before serving.
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