Ingredients

• 1 tablespoon sugar
• 2 teaspoons fresh lemon juice
• 1/2 cup fresh or frozen blueberries
• 3 tablespoons sugar
• 2 tablespoons cornstarch
• Pinch of kosher salt
• 1 1/4 cups cold 2% milk
• 1 teaspoon vanilla extract
• 1/4 cup reduced-fat cream cheese (Neufchatel)
• 2 graham crackers, crushed

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Instructions

1. To make the blueberries: In a small saucepan, bring 2 tablespoons water, the sugar, and lemon juice to a simmer over medium heat, stirring occasionally to dissolve the sugar. Add the blueberries and cook, stirring often, until they soften, 1 to 2 minutes (a little longer if using frozen berries). Use a fork to gently mash most of the berries, then turn off the heat. To make the cheesecake pudding: Whisk the sugar, cornstarch, and salt together in a medium saucepan. Whisk in the cold milk and then set the saucepan over medium-high heat. Continue to whisk until a few bubbles pop at the surface and the mixture is thick, 3 to 4 minutes. Turn off the heat and whisk in the vanilla and the cream cheese. Divide half the pudding among 4 ramekins, then divide the blueberries among the ramekins. Top each serving with the remaining pudding. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or up to 3 days. Serve chilled, sprinkled with graham crumbs.