Goat Cheese Pudding with Blueberry Sauce
Working on: Valentine's Day gifts!
Excited about: my leather Passport case, I snagged it for only $7!
Eating: this pudding...it's beyond yummy.
Getting Ready For: the snow...I am off to the snow, friends. Wish me luck.
Needing: new hair! Any suggestions?
- 1 cup skim milk
- 1/4 cup + 2 Tbsp non-fat plain Greek yogurt
- 1/2 tsp vanilla extract
- 2 Tbsp honey
- finely zested half lemon
- juice of half lemon
- 1 large egg
- 1 large egg yolk
- 1/4 cup sugar
- 1 Tbsp cornstarch
- 4 oz goat cheese, softened
- 1 Tbsp unsalted butter
- pinch salt
- 6 oz fresh blueberries
- 2 Tbsp sugar
Combine milk, vanilla, honey and lemon zest in a small saucepan and place over medium heat. Remove from heat.
In a small mixing bowl, whisk together the egg, egg yolk, sugar and cornstarch. Temper by taking half a cup of your milk mixture and very slowly pouring it into the eggs, whisking vigorously. While still whisking, now pour the eggs into the milk saucepan. One combined, place the saucepan back over medium heat and bring to a boil, continuing to whisk. Remove from heat once it has thickened, about 1 minute. Gradually whisk your Greek yogurt into the pudding.
Place the butter,goat cheese, and pinch of salt in a food processor and pour the pudding over it. Process until smooth.
Pour into jars or cups and refrigerate for at least one hour.
For the blueberry sauce:
Place blueberries in a small saucepan over med-low heat. Once they are about to pop, start stirring and smushing them with a wooden spoon. Add the sugar and stir to dissolve. Cook for a few minutes until the sauce reduces slightly. Remove to a clean dish and let cool in the fridge.
Assemble by spooning a thin layer of blueberry sauce onto each pudding cup, and enjoy!