cherrycolored
09-14-2008, 11:37 AM
My First Recipe!!!
I wasn't really sure where to post this but had to because its yummy!! I had to test it a few times and get my recipe straight but wow. I have been craving pumpkin cheesecake and while I found a few recipes on here for fake cheesecake they all had cottage cheese in them which I personally find to be beyond disgusting, lol.... so I tried this and it is delicious. I call it part of phase 1.5 because I am not really doing 2 but not quite using only 1 ingredients. They really taste like pumpkin cheesecake to me and there is no need for a crust but i am sure making one with crushed pecans would taste lovely.
1 8oz. package of low fat (1/3 fat) philadelphia cream cheese
1/2 can of Libby's 100% pumpkin
1/4- 1/2 cup of Part Skim Ricotta ( i have used both measurements, depends on what you like)
1 tsp. Vanilla Extract
1 Egg
4-6 packets of Splenda. I like about 5 but depends on your taste for it.
I mixed all ingredients together and spooned into muffin cups which i had sprayed with some PAM just to make sure they didn't stick to the papers. Then i baked them at 350 for about 50 minutes or until a knife comes out of the center clean. They will not be 100% set so make sure you cool them a bit before eating. Store refrigerated. This recipe makes about 8 muffin cups worth.
I have been eating them for breakfast and occasionally for snacks. Great with coffee in the morning when I just dont have the time or inclination to eat or make eggs. No need to reheat either, they taste good cold. I am guessing they would hold up ok in a micro though.
I put the recipe together on a site an broke it out into 8 servings so these are APPROXIMATE calories etc. but what I use to count on the web site I use to track my foods.
1 cake: 90 calories, 5g fat, 5g carbs, 2g sugar (from pumpkin natural), 1g fiber, 5g protein
I love them. Hope you do too!!
I wasn't really sure where to post this but had to because its yummy!! I had to test it a few times and get my recipe straight but wow. I have been craving pumpkin cheesecake and while I found a few recipes on here for fake cheesecake they all had cottage cheese in them which I personally find to be beyond disgusting, lol.... so I tried this and it is delicious. I call it part of phase 1.5 because I am not really doing 2 but not quite using only 1 ingredients. They really taste like pumpkin cheesecake to me and there is no need for a crust but i am sure making one with crushed pecans would taste lovely.
1 8oz. package of low fat (1/3 fat) philadelphia cream cheese
1/2 can of Libby's 100% pumpkin
1/4- 1/2 cup of Part Skim Ricotta ( i have used both measurements, depends on what you like)
1 tsp. Vanilla Extract
1 Egg
4-6 packets of Splenda. I like about 5 but depends on your taste for it.
I mixed all ingredients together and spooned into muffin cups which i had sprayed with some PAM just to make sure they didn't stick to the papers. Then i baked them at 350 for about 50 minutes or until a knife comes out of the center clean. They will not be 100% set so make sure you cool them a bit before eating. Store refrigerated. This recipe makes about 8 muffin cups worth.
I have been eating them for breakfast and occasionally for snacks. Great with coffee in the morning when I just dont have the time or inclination to eat or make eggs. No need to reheat either, they taste good cold. I am guessing they would hold up ok in a micro though.
I put the recipe together on a site an broke it out into 8 servings so these are APPROXIMATE calories etc. but what I use to count on the web site I use to track my foods.
1 cake: 90 calories, 5g fat, 5g carbs, 2g sugar (from pumpkin natural), 1g fiber, 5g protein
I love them. Hope you do too!!