Lean Recipe: Fit Pumpkin Cheesecake

Ingredients

• 15 oz can of pumpkin
• 8 oz Ricotta cheese
• 8 oz nonfat plain yogurt
• 1 tsp vanilla extract
• 1 tbsp ground cinnamon
• 1 tsp allspice
• 1/4 tsp ground cloves
• 1/8 tsp salt
• 1/2 cup honey or maple syrup
  (or use 1 tbsp for less carbo)
• 2 eggs amp 4 whites
  (or use 5 whole eggs)

1. Preheat oven to 425 DegrF
2. Mix pumpkin, cheese, and yogurt.
3. In separate bowl, beat eggs.
4. Add eggs to mix, mix thoroughly.
5. Add vanilla and other ingredients.
6. Mix thoroughly.
7. Pour mixture into pie pan.
8. Place in oven.
9. Reduce oven temperature to 350 DegrF.
10. Bake 40 to 50 minutes.
11. When you can insert a knife into the middle and it comes out clean, pie is done.
12. Cool on a rack for about 2 hours.
13. Best when served immediately.
14. Refrigerate, but don't freeze.

Nutrition facts (prepared as above):

• 8 servings per cake.
• 150 calories per serving.
• 12 grams protein
• 1.5 grams of fat
• 20 grams of carbos
• 17 grams of sugar

With this much sugar, you should eat this cheesecake only after a workout. NEVER eat this within 2 hours of going to bed--your body will convert the sugar to fat.

For better bodyfat composition, simply use a single tablespoon of honey or maple syrup.