@foodandperfumelover: 📊 Nutritional Info (per serving, 8 servings total) Calories: ~77 | Net Carbs: ~2g | Protein: ~5g | Fat: ~5g | Fiber: ~0g | Total Carbs: ~2g Prep: 15 min | Cook time: 0 min | Chill/Rest: 1 hr | Serves: 8 Equipment: Electric hand mixer; mixing bowls; spatula; 3-cup white ceramic serving bowl 🍪 Creamy Gingerbread Cheesecake Dip - 6 oz Philadelphia Neufchâtel, softened (170g) - 1¼ cups FAGE Total 0% plain Greek yogurt (280g) - ½ cup powdered pure allulose (60g) - 1½ tsp ground ginger (3g) - 1 tsp ground cinnamon (2.5g) - ¼ tsp ground nutmeg (0.5g) - ⅛ tsp ground cloves (0.25g) 📋 Instructions 1. Allow Neufchâtel to soften at room temperature until easy to beat. 2. Place softened Neufchâtel in a mixing bowl. Beat for 1–2 minutes until completely smooth and creamy. 3. Add powdered allulose, ginger, cinnamon, nutmeg, and cloves. Beat on low speed until evenly blended. 4. Add half the Greek yogurt and mix gently until smooth. 5. Fold in the remaining yogurt with a spatula until the mixture becomes thick, silky, and uniform. 6. Beat briefly on low speed for 20–30 seconds to remove any remaining lumps without thinning the dip. 7. Transfer to the white ceramic serving bowl. Use the back of a spoon to create generous, soft swirls across the surface. 8. Cover and refrigerate for at least 1 hour until chilled and thickened. 9. Serve chilled, dividing into 8 portions. Success Notes: - Soften Neufchâtel fully for a silky texture. - Use powdered allulose to prevent graininess. - Avoid overmixing after adding yogurt. - The dip should be thick enough to hold soft swirls. - Refrigerate covered for up to 3 days. #sugarfreedessert #gingerbread

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Monday 26 October 2026 18:55:00 GMT