BERRY CHEESECAKE PUDDING

BERRY CHEESECAKE PUDDING
1 1/2 cups heavy cream
1 teaspoon vanilla
1 small package sugar free instant vanilla pudding mix
8 ounces cream cheese, softened
1 cup raspberries (4.5 ounces) or strawberries (6 ounces)
2 tablespoons granular Splenda or equivalent liquid Splenda

Pour the cream and vanilla into a medium bowl; pour in the pudding mix. Whisk until thickened. In a small bowl, beat the cream cheese until creamy and smooth; fold into the pudding. Divide among 6 dessert dishes. Chill at least 1 hour. Combine the berries and Splenda; serve over the pudding.

Makes 6 small servings
Do not freeze

Just the pudding:
Per Serving: 356 Calories; 35g Fat; 4g Protein; 7g Carbohydrate; 0g Dietary Fiber; 7g Net Carbs

Pudding with berries:
Per Serving: 366 Calories; 35g Fat (85.5% calories from fat); 4g Protein; 9g Carbohydrate; 1g Dietary Fiber; 8g Net Carbs

The original recipe didn't state any particular order or method for combining the cream, pudding mix and cream cheese. Mine came out very lumpy and it wouldn't get smooth no matter how much I beat it with a mixer. I think the above method should work, but it may be tricky getting the cream cheese folded into the pudding because everything is so thick. The flavor is ok, but I'm not sure that it's worth all those carbs for such small servings. The original recipe also called for canned sugar free cherry pie filling, but the carbs in that were more than I wanted to splurge on so I decided to use berries instead.

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