Okay, so I’ve been on this huge Greek yogurt kick lately, and I’m always looking for ways to jazz it up. I stumbled across this idea for a “cheesecake pudding” and, well, I had to try it. Sugar-free, of course, because I’m trying to be “good” (most of the time!).
Getting Started
First, I grabbed my ingredients. Nothing fancy, which is always a plus in my book:
- Plain, nonfat Greek yogurt (the thick kind, not the watery stuff)
- Sugar-free cheesecake pudding mix (the instant kind, easy peasy)
- A splash of unsweetened almond milk (you could use regular milk too)
- Optional: Some berries for topping
Mixing it Up
I dumped a big container of the Greek yogurt into a bowl. Honestly, I didn’t measure. I just eyeballed it. Probably about two cups? Then, I sprinkled in the pudding mix. Again, no measuring. I started with a little, mixed it in, and added more until it looked about right. It’s all about the texture, you know?
The mixture was pretty thick at this point, so I added a splash of almond milk. Just enough to loosen it up a bit and make it more “pudding-like.” I whisked it all together until it was nice and smooth. No lumps allowed!
The Taste Test
I took a big spoonful. Okay, wow. It really does taste like cheesecake! It’s creamy, tangy, and sweet (but not too sweet, thanks to the sugar-free pudding mix). The Greek yogurt gives it that signature cheesecake tang, and the pudding mix adds that creamy, rich flavor.
Finishing Touches
I spooned the mixture into a couple of small bowls. Because, presentation matters, right? Even if it’s just for me. I topped one with some fresh raspberries and the other with blueberries. A little color never hurt anyone.
I stuck them in the fridge for about 30 minutes, just to let them chill a bit. You don’t have to, but I think it tastes even better cold.
Final verdict? This stuff is GOOD. Like, surprisingly good. It’s a super easy, healthy-ish dessert (or snack!) that satisfies that cheesecake craving without all the sugar and fuss. I’ll definitely be making this again!
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