Pumpkin Cinnamon Cheese Cake
- Number of Servings: 8
Ingredients
1 medium pie pumpkin, acorn squash or butternut squash (how-to roast squash)1 quart whole milk yogurt, strained overnight or up to 24 hours (discard whey)½ cup agave nectar1 tablespoon vanilla extract1 tablespoon lemon juice1 tablespoon cinnamon¼ teaspoon celtic sea salt
1. Fill the bottom of a baking dish with a little less than ¼ inch of water
2. Cut pumpkin in half, remove seeds, and place face down in baking dish
3. Roast pumpkin in the oven for 45-55 minutes until soft
4. Allow pumpkin to cool and scrape flesh into a bowl, then measure out 2 cups
5. In a cuisinart, combine 2 cups pumpkin, strained yogurt (minus the whey which was strained out), agave, vanilla and lemon juice and process until smooth, about 1-2 minutes
6. Process in cinnamon and salt
7. Pour batter into a 9-inch tart pan
8. Bake at 350° for 45-50 minutes, until firm
9. Remove from oven, cool and serve
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user KITTYGODDESS24.
2. Cut pumpkin in half, remove seeds, and place face down in baking dish
3. Roast pumpkin in the oven for 45-55 minutes until soft
4. Allow pumpkin to cool and scrape flesh into a bowl, then measure out 2 cups
5. In a cuisinart, combine 2 cups pumpkin, strained yogurt (minus the whey which was strained out), agave, vanilla and lemon juice and process until smooth, about 1-2 minutes
6. Process in cinnamon and salt
7. Pour batter into a 9-inch tart pan
8. Bake at 350° for 45-50 minutes, until firm
9. Remove from oven, cool and serve
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user KITTYGODDESS24.
Nutritional Info Amount Per Serving
- Calories: 156.1
- Total Fat: 4.1 g
- Cholesterol: 16.1 mg
- Sodium: 279.3 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 1.2 g
- Protein: 4.9 g
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