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Ingredients
- 1 cup nonfat Greek yogurt (plain or vanilla)
- 1 package (1 oz) sugar-free cheesecake pudding mix (dry mix, not prepared)
- ½ cup unsweetened almond milk (or skim milk)
- 1–2 cups fresh blueberries (or any fruit you love)
- 1 tsp vanilla extract (optional)
- A few drops of lemon juice or zest (optional, enhances the blueberry flavor)
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Fat-free whipped topping (optional, for extra creaminess)
Instructions
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Make the Cheesecake Base:
- In a medium bowl, whisk together Greek yogurt, pudding mix, almond milk, and vanilla until smooth and thick.
- Let it sit for 5–10 minutes to set (it will thicken more as it rests).
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Add Fruit:
- Gently fold in fresh blueberries (or your chosen fruit — strawberries, raspberries, peaches, etc.).
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Serve or Chill:
- Serve immediately for a soft pudding texture, or refrigerate for 30–60 minutes for a thicker, chilled version.
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Optional Toppings:
- A spoonful of fat-free whipped topping
- Extra blueberries or a sprinkle of graham crumbs (if you want a dessert vibe)
🫐 Tips
- For a zero-point version (WW-style): use fat-free Greek yogurt, unsweetened almond milk, and sugar-free pudding mix.
- Try mixing different fruits each time — mango, strawberry, pineapple, or mixed berries all work beautifully.
- You can even freeze it for an hour for a frozen cheesecake bowl!
