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Clean Eating Pumpkin Cheesecake

Clean_Eating_Pumpkin_CheesecakIngredients

  • 3/4 cup Michigan Brand low-fat cottage cheese
  • 2/3 cup nonfat, plain Greek yogurt
  • 1 tablespoon white whole wheat flour
  • 2 tablespoons honey
  • 2 dates, pits removed
  • 1/4 teaspoon salt
  • 4 egg whites
  • 2 tablespoons lemon juice
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 teaspoon pumpkin spice, no sugar added if purchased

Directions

Place everything in a blender and blend until smooth. Pour into a greased or parchment lined cake pan (about 7 inches). Bake at 350 F° for 25-30 minutes. It is done when the top is golden brown.