A fellow WLS patient shared this with me, so I thought I would pass it along:

Tofu Cheesecake pudding

1 8 ounce container Cottage cheese

2 packages Tofu

10-15 pkts of Equal, Splenda or sweatener of your choice

2 teaspoons Crystal Light Lemonade Mix

2 tablespoons vanilla Extract

1 teaspoon Butter Extract

1/2 cup Warm Water

2 pkgs Knox Gelatin

Blend the first six ingredients in either a food processor or blender until creamy. Mix 1/2 cup water and two packages of Knox gelatin until the gelatin is diluted. Add the gelatin mixture to the tofu mixture. Blend again in either a food processor or blender until well blended. The consistency will be similar to instant pudding. Refrigerate the unused portion of the cheesecake pudding.

Other things you may add to change the flavor:

1 teaspoon pineapple extract

1 teaspoon cherry extract

1 pkg sugar-free strawberry-kiwi Jello.

Our dietician calculated 40 calories and 6 grams Protein per 1/2 cup.

Thank you for sharing, that looks pretty good!