Blueberry Dessert Pudding2016-01-06
Average Member Rating
(5 / 5)
3 people rated this recipe
- Servings : 6
- Prep Time : 5m
- Cook Time : 0m
- Ready In : 5m
This information is per serving.
Total Fat2.2 g
Saturated Fat1.4 g
Total Carbohydrates18.5 g
Dietary Fiber1.2 g
This blueberry dessert is one of my favorite diabetic dessert recipes.
I call it a pudding but it’s not a pudding in the traditional sense. It isn’t thickened with eggs or flour. It isn’t even cooked! But it’s a wonderful light and fruity concoction that is high in protein, something that is very difficult to come by in dessert recipes.
The protein is what makes this blueberry recipe such a fantastic diabetic dessert. Diabetics don’t process carbohydrates too well, which is why sugar is such a difficult thing for diabetics to eat. Combining carbohydrates with protein though, makes any recipe much more diabetic friendly.
Blueberry Dessert Pudding
- 2 cups cottage cheese
- 2 cups blueberries
- 1 cup plain yogurt
- 3 tablespoons lemon juice
- 2 tablespoons honey (or two packets of Stevia, or to your taste)
In a food processor, blend the cottage cheese until smooth (it may take about three minutes). Add the blueberries and blend again until smooth.
Transfer the mixture to a large bowl. Whisk in the yogurt, lemon juice and honey. Divide the mixture among six custard cups.
Chill before serving.
This is such a fabulous healthy dessert recipe! I use stevia to sweeten the “pudding” because my body can be sensitive to even a bit of honey. The honey does add extra micro nutrients and fabulous flavor, so choose whichever sweetener you prefer.
You can also add more or less sweetener to suit your own taste.
I have also made this great diabetic dessert with strawberries and or raspberries. Just substitute an equal amount of either berry for the blueberries. A mixed berry pudding is fabulous and I think good enough to serve any company. Everyone wants to eat healthier these days so a dessert like this is welcome by most people.
I eat this yummy blueberry recipe for breakfast and as a healthy snack as well as for dessert.
Note that the nutritional information in the blue box above is based on using honey to sweeten the blueberry dessert. If you replace the honey with stevia you reduce the calories from 148 per serving to 126 and the carb count from 18.5 grams per serving to 13.4. (Remember there are also a few carbs in the blueberries themselves as well as the cottage cheese and yougurt. That said, this is a pretty low carb dessert recipe.)
This recipe is also perfect for those who follow a gluten free diet.
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