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


  • 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


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

3 thoughts on “Cinnamon Roll Pudding

  1. Can I use something other then splenda? Like stevia or sweet an lo? New to the site sorry if this has been answered 100’s of times.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s