CHEESECAKE PUDDING

CHEESECAKE PUDDING
1 cup heavy cream, whipped
8 ounces cream cheese, softened
8 ounces sour cream
3/4 cup granular Splenda or equivalent liquid Splenda
2 teaspoons vanilla
Fruit, not included in the counts

Beat the cream cheese, sour cream, Splenda and vanilla until smooth. Fold in the whipped cream. Serve with fruit, if desired.

Makes 4 cups or 6 servings
Do not freeze

With granular Splenda:
Per Serving: 366 Calories; 36g Fat; 5g Protein; 7g Carbohydrate; 0g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per Serving: 354 Calories; 36g Fat; 5g Protein; 4g Carbohydrate; 0g Dietary Fiber; 4g Net Carbs

This is a very simple and quick dessert to make yet tastes very nice and would be fancy enough to serve to company. If you serve this with fresh fruit, I'd suggest putting the fruit in the dessert dishes and serving the pudding as a whipped topping. I topped mine with some Raspberry Jam and that was very good.

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