Chocolate Raspberry Cheesecake Pudding
Try this combination of chocolate and raspberries to satisfy your urge for something sweet without loading up on fat. By using reduced-fat (Neufchatel)cream cheese and lowfat milk, you can serve up the pleasures of homemade pudding AND cheesecake without all the fuss. Ready in minutes, just refrigerate to chill.
1/3 cup plus 2 teaspoons sugar, divided
2 tablespoons cornstarch
2 cups lowfat milk
4 oz (1/2 package) Neufchatel cream cheese, cut into small chunks (do not use fat free cream cheese)
2/3 cup semi sweet chocolate chips
1 teaspoon vanilla extract
1/2 cup raspberries
optional: graham crackers, vanilla wafers or other wafer like cookies
Whisk 1/3 cup of the sugar and cornstarch in a microwaveable glass mixing bowl. Whisk in the milk until smooth and microwave on high for 5 minutes.
Whisk again. Microwave an additional 3 or 4 times for 30 second intervals, whisking after each interval, until mixture thickens to the consistency of a thin gravy or sauce.
Place the Neufchatel cream cheese and the chocolate chips in a separate bowl.
Microwave for 45 seconds, remove and whisk. Microwave an additional 20 to 45
seconds, if necessary, to melt the chocolate completely. Add the chocolate mixture to the milk mixture; add the vanilla and whisk until smooth.
Immediately spoon equal portions into 4 individual serving cups. If using cookies, slide them halfway into the pudding around the edges of the serving cups. To prevent a pudding “skin” from forming, carefully press a small piece of plastic wrap directly on the surface of the pudding to the edges of the cup. Do not cover the cookies.
Refrigerate for one to one-and-a-half hours, or overnight. About 20 minutes before serving, toss the raspberries with the reserved 2 teaspoons of sugar. This will help release their juices, blending in with the pudding more smoothly. Garnish pudding with the berries and serve.