STYLE

Upside-down berry cheesecake pudding has sweet yet tangy flavour

06/13/2012 12:54 EDT | Updated 08/13/2012 05:12 EDT
When there is not enough time to make a cheesecake but you want that sweet, tangy, creamy texture in a dessert, this pudding will do the trick.

Upside-Down Berry Cheesecake Cups

375 ml (1 1/2 cups) mixed frozen or fresh berries, slightly thawed

250 g (1 brick) cream cheese, softened

50 ml (1/4 cup) granulated sugar or icing sugar

50 ml (1/4 cup) milk or any type of cream

2 ml (1/2 tsp) vanilla

125 ml (1/2 cup) crumbled graham crackers, oatmeal cookies or chocolate cookies

Chop any large berries into smaller pieces; set aside. In a bowl, using an electric mixer, beat cream cheese with sugar until fluffy; gradually beat in milk and vanilla until blended and smooth. Stir in berries.

Spoon into dessert cups or dishes and sprinkle with graham crackers. Serve immediately or cover and refrigerate for up to 2 days.

Makes 4 to 6 servings.

Nutrition information per serving: 226 calories; 4 g protein; 20 g carbohydrate; 15 g fat; 2.2 g fibre; 181 mg sodium.

Note: If using fresh berries, freeze them for about half an hour. The chill helps set the pudding.

Source: Dairy Farmers of Canada.

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