Lean Bodies - Amy Perez

This is perfect for the pumpkin cookies. Not too sweet and very easy to make

Ingredients
1 oz (28g) fat free cream cheese
¼ cup (50g) SF FF cheesecake pudding (prepared)
Splenda optional

Directions:

• First make pudding mix as directed on box using fat-free milk. Chill
• Take cream cheese along with pudding mix and whip it in bullet/blender
• Spread on cookies

Nutritional Information: entire batch (enough for about 6 cookies)
Calories: 65 Fat: 0 g Carbohydrate: 8.25 g Protein: 6 g

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Tags: cream cheese, Frosting, refeeds

This entry was posted on Thursday, September 18th, 2008 at 6:29 pm and is filed under Refeed. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.