Thursday, October 11, 2012

Speaking of Cheesecake, Here's a Low-Fat One!

Since A.D. mentioned in her interview that she loves cheesecake, I wanted to share this recipe I just tried the other day. I always make mine with cottage cheese, but since we're in pumpkin season, here's a pumpkin cheesecake that's even better than the plain one! Enjoy!

Clean Eating Pumpkin Cheesecake(Makes 8 servings)

Ingredients3/4 cup low-fat cottage cheese
2/3 cup nonfat, plain Greek yogurt
1 tbsp. white whole wheat flour
2 tbsp. honey
2 dates, pits removed
1/4 tsp. salt
4 egg whites
2 tbsp. lemon juice
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 tsp. pumpkin pie spice, no sugar added

Step 1 – Place everything in your blender and blend until smooth. Pour into a greased or parchment lined cake pan (about 7 inches) or do as I did and use a mini scone pan.

Step 2 – Bake at 350 F. for 25-30 minutes. It’s done when the top is golden brown.

Eat and Enjoy!

Nutritional Content1 serving = 1/8 of the entire cake

Calories: 82
Total Fat: 1 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 2 mg
Sodium: 180 mg
Carbohydrates: 13 gm
Dietary fiber: 1 gm
Sugars: 10 gm
Protein: 7 gm
Estimated Glycemic Load: 7

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