I was in the mood for some pudding, but was horribly indecisive on what to make! Started out as a plain vanilla bean pudding, then i started dumping things in. Turned out to be my best pudding to date! Definitely one to check out! Makes about 6 cups worth.
CRANBERRY CHEESECAKE PUDDING
Ingredients:
- 4 cups reduced fat milk (i used skim)
- 1/2 cup sugar
- 1 cup cooked rice
- 1/4 cup water
- 1/4 cup cornstarch
- 1 tsp vanilla extract OR 1 split vanilla bean
- 1 tsp almond extract
- 1/3 cup dried cranberries
- 4 oz low fat cream cheese
- mix together milk and sugar in a saucepan (if using vanilla bean, add that now as well), cook over medium heat until just the edges bubble. do not boil. add in the cooked rice.
- stir together the cornstarch and water.
- slowly stir the cornstarch mixture into the milk.
- continue to cook over medium heat until the mixture is thick, and coats the back of a spoon.
- remove from heat and allow to cool for one moment. add the vanilla and almond extracts (if using vanilla bean, remove that now).
- crumble the cream cheese between your fingertips and stir into the pudding. add the cranberries and mix well.
- pour pudding into a cake pan or casserole dish. cool to room temperature, then place in the refrigerator until cooled completely and set.
