Blueberry Cheesecake Pudding Parfaits

Blueberry Cheesecake Pudding Parfaits

Celebrate Valentines Day with these easy to make lactose free  Blueberry Cheesecake Pudding Parfaits made with lactose-free LACTAID® Whole Milk. They are delicious.

Disclosure: I have received information and materials from JOHNSON & JOHNSON CONSUMER, Inc., McNeil Nutritionals, LLC Subsidiary the makers of LACTAID®. The opinions stated are my own. This is a sponsored post. #DairyEnvy #Lactaid

 If you or someone you love is lactose intolerant  or dairy sensitive you know it can be a bit difficult to find the perfect sweet dessert for special occasions like Valentines Day.

These Blueberry Cheesecake Pudding Parfaits are so good everyone will love them. No one will even know they are lactose free because they are made with LACTAID® Whole Milk.

LACTAID® Dairy Products are 100% real dairy with no discomfort because the lactose has been removed. LACTAID® Dairy Products are perfect for people with a lactose intolerance.

That means you can enjoy all those sweet desserts that call for milk that you have been avoiding because of the tummy discomforts a dairy sensitivity causes.

Now you can enjoy desserts just like these Blueberry Cheesecake Pudding Parfaits any time and not have to worry about how your body is going to react to the dairy.

Since these pudding parfaits are crustless the Blueberry Cheesecake Pudding Parfaits are also gluten free. If you are dairy sensitive and can eat gluten you can add a graham crust if you like when you make these.

Adding a homemade blueberry sauce turns a simple pudding dessert into something splendid. Guys and gals you are guaranteed to impress your sweetheart if you make these Pudding Parfaits with a homemade blueberry sauce.

Homemade blueberry sauce is so easy to make. If you can boil a pot of water I promise you can make this very special Valentines Day dessert for that special someone.

How to make Blueberry Cheesecake Pudding Parfaits

• 2 cups fresh blueberries
• ½ cup sugar
• ¼ cup water
• juice of half a lime
• 1 tablespoon cornstarch
• 2 - 3.4 oz boxes instant cheesecake pudding
• 3 cups LACTAID® Whole Milk

1. At least two hours ahead make the blueberry sauce.
2. In a sauce pan place the blueberries, sugar, water, lime juice and cornstarch.
3. Heat on low until the sugar dissolves.
4. Increase the heat to medium-high and bring to a low boil.
5. Boil 3-5 minutes until the sauce has thickened and is a bright clear purple.
6. Remove from heat and cool to room temperature.
7. Place the sauce in a bowl with a lid and refrigerate until ready to use.
8. Prepare the instant pudding by mixing the LACTAID® Whole Milk and pudding mix.
9. Whisk or beat with a handheld mixer until very thick and creamy, about 4 minutes.
10. Divide half the pudding between 4 small dessert bowls.
11. Spoon about 2 tablespoons of chilled blueberry sauce over the first layer of pudding, being sure to save some for a topping.
12. Divide the remaining pudding between the 4 dessert bowls.
13. Cover with plastic wrap and chill until ready to serve.
14. Before serving top each bowl with a spoon of blueberry sauce.
15. Makes 4 servings.

Blueberry Cheesecake Pudding Parfaits

Arlene Mobley - Flour On My Face

Lactose free Dessert option for Valentines Day or any special day you want a sweet dessert recipe.

5 from 1 vote

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Cook ModePrevent your screen from going dark

Prep Time 15 mins

Cook Time 0 mins

Total Time 15 mins

Course Dessert

Cuisine American

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Servings 4 Servings

Calories 444 kcal

Ingredients  

1x2x3x

Blueberry Sauce Ingredients

• ▢ 2 cups fresh blueberries
• ▢ ½ cup sugar
• ▢ ¼ cup water
• ▢ ½ whole lime, juiced
• ▢ 1 tablespoon cornstarch

Parfait Ingredients

• ▢ 2 boxes boxes instant cheesecake pudding (two 3.4 oz. boxes)
• ▢ 3 cups Milk

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Instructions 

Make the sauce

• At least two hours ahead make the blueberry sauce.
• In a sauce pan place the blueberries, sugar, water, lime juice and cornstarch.
• Heat on low until the sugar dissolves.
• Increase the heat to medium-high and bring to a low boil.
• Boil 3-5 minutes until the sauce has thickened and is a bright clear purple.
• Remove from heat and cool to room temperature. Pour the sauce in a bowl with a lid and refrigerate until ready to use.

Make the parfaits

• Prepare the instant pudding by mixing the milk and pudding mix.
• Whisk or beat with a handheld mixer until very thick and creamy, about 4 minutes.
• Divide half the pudding between 4 small dessert bowls.
• Spoon about 2 tablespoons of chilled blueberry sauce over the first layer of pudding, being sure to save some for a topping.
• Divide the remaining pudding between the 4 dessert bowls.
• Cover with plastic wrap and chill until ready to serve.
• Makes 4 servings. Before serving top each bowl with a spoon of blueberry sauce.

Recipe Expert Tips

• Can use canned blueberry topping to save time.

Nutrition

Serving: 1Serving | Calories: 444kcal | Carbohydrates: 91g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 747mg | Potassium: 299mg | Fiber: 2g | Sugar: 79g | Vitamin A: 336IU | Vitamin C: 7mg | Calcium: 212mg | Iron: 1mg

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