CHEESECAKE PUDDING VARIATION
1 cup heavy cream, whipped
8 ounces cream cheese, softened
8 ounces sour cream
2 cups Yocheese
2 cups granular Splenda or equivalent liquid Splenda
2 teaspoons vanilla
Fruit, not included in the counts
Beat the cream cheese, sour cream, yocheese, Splenda and vanilla until smooth. Fold in the whipped cream. Serve with fruit, if desired.
Makes 6 cups or 8 servings
Do not freeze
With granular Splenda:
Per Serving: 344 Calories; 30g Fat; 7g Protein; 11g Carbohydrate; 0g Dietary Fiber; 11g Net Carbs
With liquid Splenda:
Per Serving: 320 Calories; 30g Fat; 7g Protein; 5g Carbohydrate; 0g Dietary Fiber; 5g Net Carbs
I added some Yocheese to this variation to get larger servings and more nutritional value. I like to eat this for breakfast so I feel better having the yogurt in it.
Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.