Chocolate Fix

Chocolate Fix

Dear Readers:

I have been spending my summer getting cataracts surgery and adding eye drops to both eyes for seemingly forever. I have not been doing any creative writing, but I did find myself searching for something chocolate to drown out the bitter after- taste that is a side effect of the eye drops. This was a challenge since I cannot eat sugar in any form. Here is what I came up with, and I must admit I am addicted to it. Go figure.

High Protein Sugar-Free Chocolate Cheesecake Fix


2 oz cream cheese

3 1/2 T small curd cottage cheese

3 T plain Greek yogurt

3 T sour cream

2/3 C Splenda

1 1/2-2 T sugar free instant chocolate pudding mix

2 T Hershey’s Special Dark Cocoa

Warning/Disclaimer: Friends have told me this addictive. Eating it has been described as eating fudge, “licking the icing bowl,” and/or eating chocolate cheesecake without the crust.


  1. Soften cream cheese slightly in microwave. I do 50% strength for 30 seconds but have also done 15-20 seconds on high in “less potent” micro-waves.
  2. Add yogurt, cottage cheese, and sour cream. Initially cream ingredients together, then mix more briskly. Goal is to make sure cream cheese is distributed evenly.
  3. Carefully fold in Splenda, then mix more briskly (not quite beating).
  4. Add chocolate pudding mix and cocoa; again carefully fold in and then mix more briskly. Mix will thicken at this point.

Can be eaten immediately or covered and chilled in refrigerator. The finished product is the  consistency of thick icing or peanut butter; will not harden enough to be eaten in pieces like candy.  Picture is of portion size that is half of the recipe.