Ingredients:
1 1/2 cups non-fat Greek yogurt
1 cup fat-free cream cheese, softened
1/2 cup unsweetened almond milk
1/2 cup fresh or frozen blueberries
1/4 cup sugar-free blueberry jam or preserves
1 packet (0.8 oz) sugar-free cheesecake-flavored pudding mix
2 tablespoons honey or a sugar substitute (optional, to taste)
1 teaspoon vanilla extract
4 low-fat graham crackers, crushed (optional)
Instructions:
Prepare the Base:
In a blender or food processor, blend the Greek yogurt, fat-free cream cheese, almond milk, sugar-free cheesecake pudding mix, honey (if using), and vanilla extract until smooth and creamy.
Add Blueberries and Jam:
Gently fold in the blueberries and sugar-free blueberry jam. You can blend some of the blueberries if you prefer a smoother texture or leave them whole for more texture.
Freeze:
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until it reaches your desired consistency.
Add Graham Cracker Crumbs (Optional):
Once the ice cream reaches a soft-serve consistency, gently fold in the crushed graham crackers for a cheesecake crust effect.
Final Freeze:
Transfer the ice cream to a lidded container and freeze for at least 2 hours, or until firm.
Serve:
Scoop the ice cream into bowls and garnish with additional blueberries or graham cracker crumbs, if desired.
Points Breakdown:
Non-fat Greek yogurt: 0 points
Fat-free cream cheese: 0 points (check your specific plan for any variations)
Unsweetened almond milk: 0 points
Blueberries: 0 points
Sugar-free pudding mix: 0 points
Sugar-free blueberry jam: 0 points
Honey: 1 point per tablespoon (optional)
Graham crackers: Approximately 1 point per cracker (optional)
Total Points per Serving: around 2-3 points per serving,