Sooooooo good!
Ingredients:
Crust:
1 box fat free sugar ice cream cones
1 egg white
1/8c brown sugar
1tbsp. cinnamon
Filling:
2.5 cups 0% fat cottage cheese
1/2 cup 0%fat Greek yogurt
1/2 cup pumpkin puree
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
2 egg whites
3tbsp. corn starch
Preparation:
Blend cones well in blender. Mix well with cinnamon, brown sugar and egg white.
Place evenly in bottom of parchment lined pan.
Bake @325F for approximately 10 minutes or until browned. Remove and cool. While cooling prepare topping.
Blend all ingredients for topping in blender. Place on cooled crust.
Bake in oven @325F for approximately 30minutes or until middle is slightly jiggly, but firm.
Fully chill in fridge before serving for best results. If you just can't wait eat it warm (like we did!)
** I topped the cheese cake with a maple drizzle and some miracle whip (0.5g fat/2 tbsp.)
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