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Dairy Free Gluten Free Dessert idea via flouronmyface.com

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
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 4 Servings
Calories 444 kcal

Ingredients  

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: 1ServingCalories: 444kcalCarbohydrates: 91gProtein: 6gFat: 6gSaturated Fat: 3gCholesterol: 18mgSodium: 747mgPotassium: 299mgFiber: 2gSugar: 79gVitamin A: 336IUVitamin C: 7mgCalcium: 212mgIron: 1mg
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