Blueberry "Cheesecake" Pudding (diet)

Ingredients

• 6 cups blueberries (frozen or fresh)
• 2 tablespoons cornstarch
• 4 -6 teaspoons Splenda sugar substitute
• 1 (30 g) packagevanilla jello sugar-free instant pudding mix (sugar free - sweetened with aspartame
• note package serves 4 and pudding does not require cooking)
• 125 g philadelphia ultra low-fat cream cheese (this is half the 250 gram tub it comes in)
• 1 12 cups skim milk
• water

Instructions

1. Mix the cornstarch with enough of the water to form a thin paste.
2. Put the blueberries and 1 tablespoon water in a stain-proof pot and cover.
3. Heat over medium heat until boiling.
4. Add the cornstarch paste by teaspoonfuls, stirring throughly after each addition.
5. Add only enough to thicken the blueberries to a pie-filling like consistency.
6. Remove the blueberries from the heat.
7. Add the splenda 1 teaspoon at a time and stir throughly.
8. After several teaspoons taste the mixture and add more Spenda (or not) according to how sweet you like blueberries.
9. Divide the mixture evenly between 8 bowls.
10. Set aside or refrigerate until cool.
11. Mix the cream cheese and skim milk until well blended.
12. Add the dry vanilla pudding mix and beat until well blended.
13. Pour the pudding mixture evenly over the blueberries.
14. Refrigerate until cold and the pudding well set.