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.

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.)

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... :))


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.