In Reply to: Good-For-You Pumpkin Cheesecake posted by Nighthawk on January 29, 2010 at 10:25:45:
3/4 c protein = 618 cal
ricotta cheese = 824
canned pumpkin = 80
syrup = 20
pie spice = 6
vanilla = 12
pie shell = 1037
Cool whip 2 T = 15 cal
total = 2592
/ by 8 = 324
: This one works out perfect for me, because I hate, HATE cream cheese and never have dessert if cheesecake is offered, which is why I love this one! The texture is a little different, because it's "healthy" but I still love it!
: 2 cups low-fat ricotta cheese
: 1 can (15 oz) pumpkin puree (NOT pie filling)
: 1/2 cup sugar-free maple syrup
: 5 tbsp sugar substitute (Splenda)
: 1 tsp pumpkin pie spice
: 1 tsp vanilla extract
: 3/4 cup vanilla protein powder (whey or soy)
: 1 premade graham crumb pie crust
: Cool Whip Free
: 1. Preheat oven to 400F.
: 2. In a large mixing bowl, combine ricotta cheese, pumpkin puree, maple syrup, sugar substitute, pumpkin pie spice, vanilla extract, and protein powder; mix well.
: 3. Pour the filling mixture into the crust and smooth it with the back of a spoon to even out. Bake until the filling is set, about 40 minutes.
: 4. Remove pie from the oven and let it cool for 15 minutes, then refrigerate for at least 2 hours.
: 5. Slice into 8 portions, top with a dollop of Cool Whip Free and a dash of pumpkin pie spice.
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