This Weight Watchers Ginger Cookie Cheesecake Dessert Dip is easy to make, delicious and the perfect low-calorie/point Holiday treat!
Servings: Makes 6, 1/4 cup servings
3 Points® per serving
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HOW DO I MAKE MY GINGER COOKIE CHEESECAKE DIP?
1. Crush ginger snaps into crumbs.
2. I did this in my nutribullet.
3. In a medium bowl, add softened cream cheese and mix until creamy.
4. Add in yogurt, Lakanto, ginger, cinnamon, salt, and vanilla extract and stir until combined.
5. Fold in whipped topping and most of the cookie crumbs, setting some aside to garnish.
6. Refrigerate for about an hour and then top with reserved cookie crumbs.
Ginger Cookie Cheesecake Dip Ingredients
Ingredients:
- 2 oz Philadelphia Cream Cheese, 1/3 Less Fat, softened
- 1 cup Kroger Fat-free whipped topping
- 1⁄2 cup Plain fat-free Greek yogurt
- 4 cookies Ginger Snap Cookies
- 1⁄4 tsp Ground ginger
- 1⁄2 tsp Ground cinnamon
- 2 tsp Lakanto Brown monk fruit sweetener with erythritol
- 1 pinch of Table salt
- 1⁄2 tsp Vanilla extract
Instructions:
- Crush ginger snaps into crumbs.
- I did this in my nutribullet.
- In a medium bowl, add softened cream cheese and mix until creamy.
- Add in yogurt, Lakanto, ginger, cinnamon, salt, and vanilla extract and stir until combined.
- Fold in whipped topping and most of the cookie crumbs, setting some aside to garnish.
- Refrigerate for about an hour and then top with reserved cookie crumbs.
Weight Watchers Ginger Cookie Cheesecake Dip
This Weight Watchers Ginger Cookie Cheesecake Dessert Dip is easy to make, delicious and the perfect low-calorie/point Holiday treat!
Ingredients
- 2 oz Philadelphia Cream Cheese, 1/3 Less Fat, softened
- 1 cup Kroger Fat-free whipped topping
- 1⁄2 cup Plain fat-free Greek yogurt
- 4 cookies Ginger Snap Cookies
- 1⁄4 tsp Ground ginger
- 1⁄2 tsp Ground cinnamon
- 2 tsp Lakanto Brown monk fruit sweetener with erythritol
- 1 pinch of Table salt
- 1⁄2 tsp Vanilla extract
Instructions
- Crush ginger snaps into crumbs.
- I did this in my nutribullet.
- In a medium bowl, add softened cream cheese and mix until creamy.
- Add in yogurt, Lakanto, ginger, cinnamon, salt, and vanilla extract and stir until combined.
- Fold in whipped topping and most of the cookie crumbs, setting some aside to garnish.
- Refrigerate for about an hour and then top with reserved cookie crumbs.
Notes
Servings: Makes 6, 1/4 cup servings
3 Points® per serving
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 169Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 136mgCarbohydrates: 19gFiber: 1gSugar: 7gProtein: 4g