Cranberry Cheesecake Pudding

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

Directions:

1.  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.
2. stir together the cornstarch and water.
3. slowly stir the cornstarch mixture into the milk.
4. continue to cook over medium heat until the mixture is thick, and coats the back of a spoon.
5. remove from heat and allow to cool for one moment. add the vanilla and almond extracts (if using vanilla bean, remove that now).
6. crumble the cream cheese between your fingertips and stir into the pudding. add the cranberries and mix well.
7. pour pudding into a cake pan or casserole dish. cool to room temperature, then place in the refrigerator until cooled completely and set.