low carb mock pumpkin cheesecake

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Nutritional Info

Servings Per Recipe: 2
Amount Per Serving
Calories: 173.7

Total Fat: 15.1 g
Cholesterol: 46.8 mg
Sodium: 129.4 mg
Total Carbs: 7.4 g
Dietary Fiber: 2.7 g
Protein: 4.0 g

View full nutritional breakdown of low carb mock pumpkin cheesecake calories by ingredient

Introduction

Originaly from SugarFreeSheila.com but I added another packet of splenda and serve mine cold. Yummy! Originaly from SugarFreeSheila.com but I added another packet of splenda and serve mine cold. Yummy!

Minutes to Prepare: 3

Minutes to Cook: 1

Number of Servings: 2

Ingredients

3 oz. cream cheese

1/2 C. canned pumpkin

2 pks Splenda

1/2 tsp. cinnamon

Directions

Put all ingredients in microwave safe bowl and use "melt" button. My microwave is automatically 1 minute, but I take it out after 40 seconds. Stir it all together until it is well mixed. Divide into 2 containers and freeze. I take mine out after it is frozen and use "melt" option on microwave again for another 40 seconds. Enjoy! Tastes like a frozen custard or sorbet. Yummy!

Serving Size: makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user DIS5150.