Cinnamon Roll Pudding

Quite a while ago I posted a Gingerbread Biscotti and Chocolate Chip Dip recipe inspired by Chocolate Covered Katie. The dip is a deeelicious, protein-filled dessert made from cream cheese and, surprisingly, tofu! Well, this time around, I made a small additional tweak to the recipe and made a cinnamon roll inspired pudding. YUM. I make enough to refrigerate and have it as a treat for several days to come!

Cinnamon Roll Pudding

Ingredients:

  • 3/4 tsp vanilla extract
  • 1/2 cup soft tofu
  • 1/2 cup fat free cream cheese
  • 3 packets of splenda
  • 1 tbs splenda brown sugar
  • 1/2 tsp ground cinnamon

Directions:

  1. Blend all ingredients together in a food processor or blender until smooth.
  2. Refrigerate for a few hours for a nice thick consistency.
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