With Fall’s arrival comes a need to “pumpkinize” everything. The smell of cooked apples and spice permeates the air and the thought of comfort food is, well……comforting! But it doesn’t have to go straight to your love handles. Here is a way to enjoy the season and stay buff. I’ve combined my two fave desserts, cheesecake and pumpkin pie in this high protein, low calorie recipe! It’s creamy and bursting with Autumn flavours!
Protein Pumpkin Crustless Cheesecake
1/2 cup of Hemp Pro 70 protein powder
2 tbsp of liquid stevia
1 1/2 Teaspoons Pumpkin Pie Spice
1 Teaspoon Ground Cinnamon
2 Large Eggs
1/2 Teaspoon Salt
12 Ounces (340g) Fat Free Vanilla Greek Yogurt
16 Ounces (452g) Fat Free Cream Cheese
15 Ounces (425g) Pure Pumpkin
Blend all your ingredients or use a mixer. Pour into parchment lined 9 inch cake pan and bake at 325 for 30 minutes then an hour or so at 200. You can insert a toothpick in the middle and if its clean when you remove it, your cake is done. Let cool in the fridge for 6 hours to overnight.
Macros per serving (1/8)
4 g fat
14 g carbs
Topping ideas could be light cool whip, diet syrups, greek yogurt, nuts, etc….
In this serving, I added a cookie butter drizzle! YUM!
#pumpkinspice #Fall #cheesecake #recipe #IIFYM #macros