Blackberry, Lemon, and Gingersnap Cheesecake Pudding Recipe

Blackberry, Lemon, and Gingersnap Cheesecake Pudding has a very high-calorie, very high-carb, very high-fat and high-protein content. It is a good source of Vitamin A and Vitamin C.

The food contains 80g of carbs. The carbohydrate profile of the the food reveals it is average in complex carbs and very high in Simple carbs. Carbs are our primary source of energy but its source should be chosen with utmost care. Complex carbs are a more desirable addition to your diet, where as simple carbs should be consumed in moderation as it is very easily broken down, assimilated and absorbed in the body. Its sugar content is among the bottom 20 percentile. This is for people watching their sugar intake. With 11 gms of protein, it is high in protein content, which is an important macronutrient that helps with tissue repair, provides energy and improves immunity.

Not only that, the very high fat content of this product makes it unsuitable to be eaten when trying to lose weight.

It is also rich in Vitamin C, whose benefits include, but are not limited to protection against immune system deficiencies, cardiovascular disease, prenatal health problems, eye disease, and even skin wrinkling.

It has a high density of Sodium, thus making it unsuitable for a low-sodium diet.

Ideally consumed as a Dessert.

Based on the composite nutritive standing Blackberry, Lemon, and Gingersnap Cheesecake Pudding has been given a composite ranking of 8, and sparingly.