Being from Michigan, I am insanely obsessed with the fall: cider mills, apples, pumpkins, anything! I needed to use the rest of the pumpkin from last nights dessert so I searched long and hard for a VSG friendly recipe...
and WOW, it is delicious!
From lowcarb forum:
Pumpkin Cheesecake
Half of a 29 oz can of pumpkin
8 oz cream cheese
1 box of sugar free vanilla pudding
1/2 cup heavy cream
1 tablespoon of cinnamon
1 teaspoon nutmeg
Mix all the ingredients above till well blended. Serve cold and with unsweetened whipping cream.
MY CHANGES: I only had the Sugar Free Cheesecake Pudding Mix (worked amazingly, and more cheesecake taste), and I used Fat Free Cream Cheese to reduce the calorie and fat content.
I can't wait to enjoy some more tonight!
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I LOVE pumpkin and this sounds really good!
ReplyDeleteOk, Sarah... I'm back to tell you about this recipe....
ReplyDeleteI gave it to my co-worker, who gave it to her husband to make.... he made it yesterday and she brought in a serving for ME. It was DELICIOUS! Who needs fattening pumpkin pie?! Not us! We're using this recipe all during the holidays!