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Oh. My. Gosh.
I love fruit anyway. Every time something new comes into season and I munch on mouth watering watermelon, bite into a super juicy blackberry, find a season peak perfect strawberry, I wonder why I ever ate a cheap cookie out of a clamshell pack. And top it with a super creamy (and protein packed) dip and ooooh la la!
During our Live Chat #127 I show you how to make this yummy treat. After Live Chat #127 I had it for dessert… and then again the next day at work… yes, it is that delicious!
Cheesecake Fruit Dip: 1 Blue / 2 Green / 1 Purple
Prep
Total
Yield 8 servings
Depending on how much you "fluff" this with your blender or mixer the servings will be approximately 1/4 - 1/3 cup. Best served chilled, keeps for up to 3 days in the fridge... if you let it last that long 🙂
Ingredients
- 1 package sugar free Jell-O Instant Pudding Cheesecake
- 1 tsp vanilla extract
- 1 cup Dannon Light & Fit Plain Nonfat Greek Yogurt (or similar)
- 1 block fat free cream cheese (at room temperature)
- 2 tsp Truvia Baking Blend (or similar sweetener)
Instructions
- Let cream cheese come to room temperature
- Add all ingredients to medium size bowl
- Using a stand mixer, immersion blender or hand held mixer mix for 1-2 minutes or until ingredients are blended and "fluffy" peaks have formed
- Serve chilled and enjoy!
Notes
Family reunions, picnics, pool parties, the ideas are endless...but the points and flavor are the stars of this show!
Courses Any Time!
Cuisine American
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Hi Kelly! I have been making this for years just not for some time.The only difference between yours and mine, is I do not use the sugar or sugar substitute. It is super good. I got the recipe from a lady I worked with.(I’ve not worked in 25 yrs so its a pretty old recipe) Thanks for reminding me of it.
Oh my gosh that’s awesome…so it’s literally an oldie but a goodie!