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.
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Prep Time 15 minutes mins
Cook Time 0 minutes mins
Total Time 15 minutes mins
Course Dessert
Cuisine American
Servings 4 Servings
Calories 444 kcal
Blueberry Sauce Ingredients
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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.
- Can use canned blueberry topping to save time.
Serving: 1ServingCalories: 444kcalCarbohydrates: 91gProtein: 6gFat: 6gSaturated Fat: 3gCholesterol: 18mgSodium: 747mgPotassium: 299mgFiber: 2gSugar: 79gVitamin A: 336IUVitamin C: 7mgCalcium: 212mgIron: 1mg
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