Pumpkin spice is twice as nice in this sweet, lower-calorie recipe
Ingredients
Cooking spray
2/3 cup plain fat-free Greek yogurt
1 cup canned unsweetened pumpkin puree
8 ounces Neufchâtel cream cheese, softened
1/4 cup Splenda® or other sweetener. (Use more or less to taste.)
1-1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/8 teaspoon salt
2 large eggs
Directions
1. Preheat oven to 300°. Coat a 12-cup muffin tin well with cooking spray or line with cupcake liners.
2. In a food processor or blender, place yogurt, pumpkin, cream cheese and Splenda and process until smooth.
3. Add pumpkin pie spice, vanilla and salt to the mixture, and process until smooth.
4. Taste and adjust sweetness and spice.
5. Add eggs and process until smooth.
6. Divide batter evenly among muffin cups.
7. Bake at 300° for 17 minutes or until the centers of the cheesecakes barely move when the pan is touched.
8. Remove the pan from the oven and cool it on a wire rack to room temperature. Cover the pans and refrigerate the cheesecakes for 3 hours, or until well chilled.
9. Run a thin knife around the outside edge of each cheesecake. Carefully remove cheesecakes from the pan. Chill them until ready to serve.
Makes 12 individual cakes.
CHEF’S TIP: Freeze your cheesecakes after baking and cooling — they’ll keep up to three months. Thaw in the refrigerator for a few hours before eating.
NUTRITIONAL INFORMATION: CALORIES 65; TOTAL FAT 3.5 G; SATURATED FAT 2 G; MONOUNSATURATED FAT 1 G; POLYUNSATURATED FAT 3 G; TRANS FAT 0 G; CHOLESTEROL 40 MG; SODIUM 85 MG; POTASSIUM 98 MG; TOTAL CARBOHYDRATE 4 G; DIETARY FIBER 1 G; SUGARS 2 G; PROTEIN 4 G.
Thank you to eBrightHealth ACO partner ChristianaCare for this recipe.
