This Recipe is from What to Expect: The Toddler Years. Written by Arlene Eisenberg, Heidi E. Murkoff, and Sandee E. Hathaway, B.S.N. Copied from page 835.
CheeseCake Pudding
Vegetable cookingg spray
1/2 c nonfat or low fat plain yogurt
2 c nonfat or lowfat riccota cheese
1/2 c light bream cheese
5 t cornstarch
3/4 c apple juice concntrate
1/3 c pineapple juice
2 whole eggs
4 egg whites
1 T vanilla extract
sliced banana, berries, or fruit-sweetene jam
prehnheat oven to 350 Degrees. Spray 12 individual custard cups or souffle dishes with nonstick vegetable spray. Arrange on baking sheet.
Combine the yogurt, riccota, cream cheese and cornstarch in a food processer and process until smooth. add the juice concentrates, egg whites, eggs, and vanilla and beat until smooth. spoon into prepared dishes. Bake until slightly golden and puffed, 30-35 minutes. Let rest for 10 minutes then refrigerate until cool.
Sprinkle pudding with fruit or dollop with a teaspoon of jam and serve.
Serves 12