Wednesday, November 25, 2009

Healthy Pumpkin Cheesecake

Wishing you a joyous, blessed Thanksgiving! Though gratitude is the ideal main course, some fabulous dishes and scrumptious desserts come close. Take care and, if you're up for it, try this simple, healthy recipe.

Ingredients:
1 cup pure pumpkin puree
4 eggs or 1 cup egg whites
16 ounces reduced-fat cream cheese
1 cup granulated sweetener (Splenda, stevia and/or raw sugar)
Splash of pure vanilla extract
1/2 teaspoon pumpkin pie spice
Dash of cinnamon
Dash of nutmeg
Prepared crust (opt.)

Directions:
Heat oven to 350 degrees F. Combine all ingredients in a food processer and blend until smooth. Pour mixture into a pie pan, prepared with crust, if using. Bake for an hour or until cooked through. (The consistency should be soft but not liquid-y!) Chill for at least an hour before
serving. Top with whipped cream or natural ice cream as desired!

Serves about 8.

Perks: It's TASTY and provides ample amount of vitamins C & A, beta-carotene, fiber and protein. It's a dessert that *practically* eats like a vegetable! (With out the "wow, this tastes so healthy" effect... :))

2 comments:

Annie said...

I can vouch for this being one of the most delicious and easy Pumpkin Pie recipes around! Was a hit with my family a couple years back when I made it.

August said...

Thanks, Annie! Glad you enjoyed and appreciate the support.