adam_'s 5 min. Fat Free / No Sugar Added PUMPKIN CHEESECAKE Recipe

The holidays may be over but give it a shot....I bet you like it!

I came up with this recipe tonight while browsing Stop & Shop...and it actually turned out pretty darn good, so I figured I'd share.

Mix the following in a large mixing bowl (an electric mixer works best but you can do it by hand):

2 x 1 oz boxes of Sugar Free Cheesecake Jello Pudding
4 cups Nonfat Skim Milk 
1 can 100% Pure Pumpkin (15 oz)
1 tsp cinnamon
1/2 tsp ground nutmeg
4 scoops Vanilla Protein Powder
2 tbsp splenda (pref. brown, but regular works)

Chill for 5 mins in the fridge then dive in mouth first!

Makes 12 half cup servings.

75 Calories
0.4 gm Fat
2.5 gm Sugar (natural)
6.5 gm Protein

Optional (Got some calories to spare?):

*Top with a bit of whipped cream and/or Smuckers Sugar Free CARAMEL topping.

* Put your Cheesecake in an individual serving size Keebler Reduced Fat Ready Graham Crust.
( Each mini Pie Crust has 110 cal, 5 gm fat, 6 gm sugar. )

* Or if you want to make your own here's a yummy and easy Sugar Free Pie Crust Recipe I've tried:

SUGAR-FREE NO ROLL PIE CRUST

1/2 c. butter, melted & still warm 1 c. flour 1/2 tsp. salt Dash cinnamon Place in 1 1/2 quart bowl and beat 30 seconds or until mixture leaves middle of bowl and clings to side of bowl. Gather dough up and pat out over the bottom and sides of Pam sprayed 9" pie pan. Do not ***** crust. Bake at 375 degrees for 10 minutes then fill with desired filling and bake until done. For fully baked shell, to use with a no bake filling, bake crust 18 to 20 minutes or until golden brown.

Thanks Adam for the recipe!

I love Pumpkin Cheesecake. This nice to know.

Amy

THanks for the Recipe, I love anything with pumpkin and was looking for a good recipe to follow. I will try it tonight!!!