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