Meow Meow

Here’s a light, creamy, and fruity  Weight Watchers Cheesecake Salad — it tastes like dessert but fits right into your plan! 

 Weight Watchers Cheesecake Salad

Servings: 6
WW Points: 2–3 points per serving (depending on yogurt & pudding brand)

 Ingredients

• 1 box (1 oz) sugar-free cheesecake instant pudding mix
• 1 cup unsweetened almond milk (or skim milk)
• 1 cup nonfat plain Greek yogurt
• 2 cups fresh strawberries, sliced
• 1 cup fresh blueberries
• 1 cup fresh grapes (or other fruit of choice)
• Optional: 1 tbsp zero-calorie sweetener (to taste)
• Optional topping: Fat-free whipped topping or a sprinkle of graham cracker crumbs (adds ~½–1 point)

 Instructions

1. In a large mixing bowl, whisk pudding mix and milk until thickened (about 2 minutes).
2. Add Greek yogurt and sweetener (if using), whisking until smooth and creamy.
3. Fold in fruit gently until everything is coated.
4. Chill for at least 1 hour before serving to let the flavors blend.
5. Top with whipped topping or a light graham cracker sprinkle just before serving (optional).

 Tips

• Use sugar-free vanilla pudding for a flavor change.
• Add a few banana slices just before serving — don’t add too early or they’ll brown.
• You can make it a red, white & blue cheesecake salad for holidays by using just strawberries and blueberries.
• Store covered in the fridge up to 3 days (best eaten within 24 hours).

Would you like me to make a tropical cheesecake salad version next — with pineapple, mango, and coconut (still WW-friendly)?