Pumpkin "Cheesecake"
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Pumpkin "Cheesecake" calories by ingredient
Introduction
After making a full fat pumpkin cheesecake for a family gathering, I came up with this low fat, low calorie version for myself. I was impressed with how satisfying it was! After making a full fat pumpkin cheesecake for a family gathering, I came up with this low fat, low calorie version for myself. I was impressed with how satisfying it was!Number of Servings: 4
Ingredients
-
1 cup cottage cheese
1 cup vanilla yogurt (low-fat, low sugar)
2 cups pumpkin (canned or fresh)
2 eggs
1/2 cup Splenda
1/4 tsp Ginger
1/4 tsp Nutmeg
1/2 tsp Cinnamon
Directions
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