Tuesday, November 5, 2013

Skinny Pumpkin Cheesecake Squares

The leaves in Georgia are finally turning red and yellow, allowing it to finally feel like fall.  In celebration, I immersed myself in the current pumpkin-craze, and whipped up a Skinny Pumpkin Cheesecake.  Like my other skinny cheesecake recipes, it's low in calories yet somehow still creamy and delicious.  Best of all, it is seriously a breeze to make.

Skinny Pumpkin Cheesecake Squares
Yields 12 Squares

1 Cup Low Fat Cottage Cheese
2 Tbsp Light Cream Cheese
1/4 Cup Unsweetened Almond Milk (or milk of choice)
1 Cup Canned Pumpkin
1 Large Egg
1/2 Cup Old Fashioned Rolled Oats
1/2 Cup White Sugar
1 1/2 Tbsp Maple Syrup
1 1/2 tsp Pumpkin Pie Spice
1 tsp Vanilla
1/2 tsp Salt


1.  Preheat the oven to 350 degrees and grease an 8 x 8 baking dish.

2.  Add all the ingredients, in the order listed, into a food processor.  Puree until completely smooth.

3.  Pour mixture into the greased dish and bake at 350 for 27-30 minutes, or until a toothpick comes out relatively clean.  

4.  Chill and cut into 12 squares when ready to serve.  

Serving Size: 1/12th of cheesecake (1 Square)
Calories:  81
Fat:  2
Carbs: 15
Protein: 3

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