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Blueberry "Cheesecake" Pudding (diet)

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“This is my attempt to make something that would have a feeling of a blueberry cheesecake but not break the bank in terms of calories and fat. As far as I can tell, the calories should be like this: 6 cups blueberries = 492 1 package fat free/sugar free jello = 100 (according to package) 125 g ultra low fat philly cream cheese = 150 (according to package) 2 tablespoons cornstarch = 61 4 teaspoons Splenda = 8 1.5 c skim milk = 135 total for whole recipe = 946 and the recipe makes 8, so one serving should be just under 119 calories.”

Ingredients Nutrition


  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.

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