Friday, November 21, 2008

World's Easiest, Healthy Pumpkin Cheesecake!


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

Ingredients:
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.)
Directions:
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!!!

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