Directions:
- 24 hours in advance, you are going to need to make then yogurt into yocheese. Do this by placing a large strainer in a bowl. Line the strainer with a few layers of paper towels, and pour in the yogurt. Cover with plastic wrap and place in refrigerator. This will allow the whey to drain from the yogurt, making the consistency much more firm.
- After 24 hours has passed, you can begin by whipping the cream cheese in a large bowl.
- Stir in the sugar substitute.
- Add in the instant pudding, and mix well.
- Stir out the lumps either by hand or place in blender. It is important that all lump are out and batter is smooth.
- Pour in pie crust and refrigerate for an hour or until firm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.7 Kcal (664 kJ) | ||
| Calories from fat | 5.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.57g | 1% | |
|---|---|---|---|
| Cholesterol | 9.17mg | 3% | |
| Sodium | 814.07mg | 34% | |
| Potassium | 158.75mg | 3% | |
| Total Carbs | 22.54g | 8% | |
| Sugars | 12.41g | 50% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 15.04g | 30% | |
| Calcium | 251.5mg | 25% | |
| Amount Per 100 g | |||
| Calories | 85.8 Kcal (359 kJ) | ||
| Calories from fat | 2.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.31g | 1% | |
|---|---|---|---|
| Cholesterol | 4.96mg | 3% | |
| Sodium | 440.13mg | 34% | |
| Potassium | 85.83mg | 3% | |
| Total Carbs | 12.19g | 8% | |
| Sugars | 6.71g | 50% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 8.13g | 30% | |
| Calcium | 136mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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