Pumpkin Cheesecake
(Stolen from Sugarbusters!)
Fit Pumpkin Cheesecake
Ingredients:
15 oz can of pumpkin
8 oz Ricotta cheese
8 oz nonfat plain yogurt
1 tsp vanilla extract
1 tbsp ground cinnamon
1 tsp allspice
1/4 tsp ground cloves
1/8 tsp salt
1/2 cup honey or maple syrup (use Splenda)
(or use 1 tbsp for less carbo)
2 eggs amp 4 whites
(or use 5 whole eggs)
Preheat oven to 425 DegrF
Mix pumpkin, cheese, and yogurt.
In separate bowl, beat eggs.
Add eggs to mix, mix thoroughly.
Add vanilla and other ingredients.
Mix thoroughly.
Pour mixture into pie pan.
Place in oven.
Reduce oven temperature to 350 DegrF.
Bake 40 to 50 minutes.
When you can insert a knife into the middle and it comes out clean, pie is done.
Cool on a rack for about 2 hours.
Best when served immediately.
Refrigerate, but don't freeze.
Nutrition facts (prepared as above):
8 servings per cake.
150 calories per serving. (less with Splenda)
12 grams protein
1.5 grams of fat
20 grams of carbos
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