Friday, November 21, 2008

World's Easiest, Healthy Pumpkin Cheesecake!

Healthy Pumpkin Cheesecake
Sugar-free and High in Fiber...It's practically a vegetable!

1 cup pure canned pumpkin
1 cup Splenda (or equivalent)
2 (8 oz.) packages light cream cheese*
1 cup egg whites
tsp. each of pumpkin pie spice, cinnamon and nutmeg
splash of pure vanilla
(*You may substitute part or all of the cream cheese with firm tofu.)
Heat oven to 350 degrees. Combine all ingredients in a food processor and blend until smooth. Bake in pie dish for an hour, or until set. Serve warm or chilled, topped with natural whipped topping or frozen yogurt. Delish!!!

Bake in a whole grain pie crust or press crushed nuts in the pan prior to adding pumpkin filling if desired.