Light Blueberry Dessert
10 ingredients
4 steps
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup butter, melted
- 2 cups skim milk
- 1 teaspoon vanilla
- 30 g fat-free sugar-free instant vanilla pudding mix (1 package)
- 4 cups frozen blueberries
- 4 tablespoons Splenda granular (or to taste)
- 3 tablespoons cornstarch
- 3/4 cup water, divided
- 1 1/2 teaspoons cinnamon, divided
Directions
-
1Mix crumbs and 1/2 teaspoon cinnamon, then add melted butter and mix well. Pat into a 9 x 13 pan.
-
2Mix skim milk, vanilla and pudding mix until smooth and spread evenly in pan, refrigerate while preparing the blueberries.
-
3Bring blueberries and 1/2 cup water to a boil. Mix cornstarch and 1/4 cup water to a thin paste (add more water if necessary) and add to the boiling blueberries, stirring to thicken. Add splenda and cinnamon and mix well.
-
4Allow blueberries to cool for 5 minutes then spread evenly over the pudding in pan. Chill completely before serving.
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