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Pumpkin Pie Cheesecake Dip

 

Method:

Place all ingredients into a food processor, and blend until smooth, scraping down sides as needed. Scoop into a bowl, and refrigerate. Chill until ready to eat. Makes 4 servings. (Macros for dip only, not dipping foods.)

 

Macros per 1/4 of the dip: Cal: 115 // fat: .9 // pro: 17.5 // carb: 7.5 // fib: 1.3

 

 

4 comments

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  • Robin

    Can you make the protein powder into pudding with just less water?

  • Gina and Dana

    Hi Wendy, You bet! We use a 1/2 scoop of Angel Food Cake, 1/3 cup of water, and 1 creme brulee Flex Flavor. You then blend them up in a high speed blender, pour over coffee, and voila!

  • Wendy

    can you give me the recipe for coffee creamer using the angel food cake and creme brulee’

  • Gina and Dana

    Yes you can Robin! In fact, we love doing that. Put it in the fridge for about 15’ for a nicely chilled pudding too.

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