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
Directions
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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