Pumpkin "Cheesecake"
- Number of Servings: 4
Ingredients
1 cup cottage cheese 1 cup vanilla yogurt (low-fat, low sugar)2 cups pumpkin (canned or fresh)2 eggs1/2 cup Splenda1/4 tsp Ginger1/4 tsp Nutmeg1/2 tsp Cinnamon
Preheat your oven to 350 degrees.
Puree cottage cheese in a blender until smooth and creamy. Cook and puree pumpkin, or used canned pumpkin (NOT pumpkin pie filling).
Beat eggs with the cottage cheese, pumpkin, yogurt and splenda. Add the spices and blend well.
Pour mixture into a deep-dish pie plate. Bake in oven for 45-55 minutes. Let cool completely, chill, and top with low fat whipped topping or nuts (optional).
Serving Size: cut into 4 pieces
Puree cottage cheese in a blender until smooth and creamy. Cook and puree pumpkin, or used canned pumpkin (NOT pumpkin pie filling).
Beat eggs with the cottage cheese, pumpkin, yogurt and splenda. Add the spices and blend well.
Pour mixture into a deep-dish pie plate. Bake in oven for 45-55 minutes. Let cool completely, chill, and top with low fat whipped topping or nuts (optional).
Serving Size: cut into 4 pieces
Nutritional Info Amount Per Serving
- Calories: 127.7
- Total Fat: 3.2 g
- Cholesterol: 94.9 mg
- Sodium: 579.7 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 1.4 g
- Protein: 12.7 g
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