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.