Sharing is caring!
Share
Tweet
Share
https://apis.google.com/js/plusone.jsThe brisk fall weather is here. When I think of autumn and fall memories of fresh bread baking and the smell of pumpkin pie come to mind. Pumpkin is a delicious, low calorie, orange vegetable full of antioxidants. We carve them into Jack-O-Lanterns to celebrate Halloween. Miniature pumpkins decorate our tables to welcome autumn and Thanksgiving. Most of all, I love cooking with pumpkin; fresh or canned, it is one of my favorite flavors of fall. Below is a delicious low-fat pumpkin cheesecake recipe that everyone in my family loves. I am sure your family will love it too.
Low-Fat Pumpkin CheesecakeMakes two cheesecakes Ingredients: One box of vanilla wafers Two 8 oz packages of fat totally free cream cheese (room temperature) One 8 oz package of low fat cream cheese (room temperature) One cup plus 1/4 cup Fat totally free Greek Yogurt One can pumpkin 1/4 c milk (we used 2%) 1/2 c Egg Beaters 1 1/2 c Spenda for baking 1/4 C flour 1 1/2 tsp. Vanilla Extract
Directions:Preheat oven to 425 degrees, crush vanilla wafers until they are crumbs. mix the crumbs with 1/4 c of Greek yogurt and spread into two nine inch round cake pans. Bake crust in oven for 5-6 minutes. remove from oven and allow to amazing while you mix the filling. In a blender mix the remaining ingredients until very smooth. Divide equally between the two crusts and bake for 45-50 minutes. allow to amazing completely before serving. Enjoy!
Link to this post:Low-Fat Pumpkin Cheesecake #recipe
0/5
(0 Reviews)
Related Why You ought to add Phytonutrients to your Diet
Sharing is caring!
Share
Tweet
Share