Light Blueberry Dessert

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup butter, melted
• 2 cups skim milk
• 1 teaspoon vanilla
• 30 g fat-free sugar-free instant vanilla pudding mix (1 package)
• 4 cups frozen blueberries
• 4 tablespoons Splenda granular (or to taste)
• 3 tablespoons cornstarch
• 3/4 cup water, divided
• 1 1/2 teaspoons cinnamon, divided

Directions

1. 1

   Mix crumbs and 1/2 teaspoon cinnamon, then add melted butter and mix well. Pat into a 9 x 13 pan.

2. 2

   Mix skim milk, vanilla and pudding mix until smooth and spread evenly in pan, refrigerate while preparing the blueberries.

3. 3

   Bring blueberries and 1/2 cup water to a boil. Mix cornstarch and 1/4 cup water to a thin paste (add more water if necessary) and add to the boiling blueberries, stirring to thicken. Add splenda and cinnamon and mix well.

4. 4

   Allow blueberries to cool for 5 minutes then spread evenly over the pudding in pan. Chill completely before serving.