CHEESECAKE PUDDING VARIATION

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.

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