Chocolate Raspberry Cheesecake Pudding

1. Whisk 1/3 C. of the sugar and corn starch 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 tsp. of sugar. This will help release their juices, blending in with the pudding more smoothly. Garnish pudding with the berries and serve.

Comments:

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.