CHEESECAKE GREEK
YOGURT PUDDING
I really loved this dessert, and it being healthy doesn't hurt either. I was so sorry when I finished mine and by the evening I found myself eyeing my husband's dessert in the fridge, which had not been eaten yet. lol
You can easily double or triple this deliciously creamy recipe for more servings. This is super easy and super quick to make - you have your pudding in a few minutes.
This would make a quick and easy 4th of July dessert. Of course, you can use fresh berries. The fresh, imported strawberries here tend to be small, not so great looking and super expensive! I will say one thing though the juiciness of the thawed frozen berries adds to the deliciousness of this recipe, in my opinion. So good!
Very Important, please note: Happily, the Go-Diet authors, Jack Goldberg and Karen O'Mara changed my outlook with regard to these products. The live cultures, such as lactobacillus are hugely beneficial to your health in many ways, not the least of which is helping combat yeast overgrowth, promoting colon health and boosting the immune system. According to laboratory studies, 1 cup (250 mL) plain yogurt contains only about 4 grams of carbohydrate, since these live bacteria have changed the lactose into lactic acid, and this is not taken into account in the nutritional analysis. Daily consumption of yogurt is therefore recommended. I used this information to plug into my FoodSmart program to do the nutritional analysis for this pudding recipe.
The flavors in the cheesecake pudding can be changed up by using different extracts or grated lemon peel, cocoa, peanut butter, etc.
The ingredients in this pudding are most likely ingredients you have in your house quite often, so that is a plus.
1 cup full-fat Greek yogurt (250 mL)
4 oz cream cheese (125 g)
Liquid sweetener to equal 1/2 cup (125 mL)
sugar, OR to taste
1/4
cup whipping cream (60 mL)
1/2
tsp lemon juice (2 mL)
1/2
tsp vanilla extract (2 mL)
3 frozen, unsweetened strawberries
3 tbsp frozen, unsweetened blueberries (45 mL)
In
food processor, process yogurt, cream cheese, liquid sweetener, whipping cream, lemon juice and
vanilla extract.
In
small bowl, microwave strawberries until almost fully thawed, about 40 seconds. Sweeten, if desired, with your favorite
sweetener. Do the same with the
blueberries.
In
an attractive glass container, layer first yogurt mixture, some berries and
then remaining yogurt mixture and berries. Chill or serve right away.
Yield: 2 servings
1
serving
304.7
calories
11.7
g protein
31.5
g fat
1.0 g fiber
8.1
g net carbs
Other Pudding recipes you may enjoy:
Chocolate Almond Butter Pudding
Peanut Butter Greek Yogurt Instant Pudding
No-Bake Lemon Cheesecake Mousse
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