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Lean Recipe:
Fit Pumpkin Cheesecake
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Food
prep resources
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)
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- Preheat oven to 425 DegrF
- Mix pumpkin, cheese, and yogurt.
- In separate bowl, beat eggs.
- Add eggs to mix, mix thoroughly.
- Add vanilla and other ingredients.
- Mix thoroughly.
- Pour mixture into pie pan.
- Place in oven.
- Reduce oven temperature to 350 DegrF.
- Bake 40 to 50 minutes.
- When you can insert a knife into the middle and it comes out clean, pie is done.
- Cool on a rack for about 2 hours.
- Best when served immediately.
- Refrigerate, but don't freeze.
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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. |
If your interest in these healthy, tasty recipes has
anything to do with fitness, take advantage of the free articles and discount
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