Pumpkin Cheesecake
This delicious pumpkin cheesecake boasts a chocolate graham cracker crust and a lighter filling, thanks to a blend of reduced-fat cream cheese, tofu and fat-free Greek yogurt. Topped with a drizzle of chocolate syrup and light dessert topping, this dessert can be served at any time of the year.
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Ingredients
Directions
Tips
Tip: If using a sugar substitute, we recommend Splenda(R) Granular or Sweet'N Low(R) bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons and 3/4 cup sugar. Nutrition Per Serving with Substitute: same as below, except 209 cal., 16 g carb., 8 g sugar. Exchanges: 1 other carb. Carb choices: 1.
Number of Servings: 12/Nutrition Facts (per serving) : 259 cal., 13 g total fat (7 g sat. fat), 33 mg chol., 216 mg sodium, 28 g carb., 2 g fiber, 21 g sugar, 8 g pro./Daily Values: 1% vit. A, 3% vit. C, 12% calcium, 7% iron/Exchanges: 2 Other Carb, 1 Lean Meat, 2.5 Fat/Carb Choice: 2/Recipe ID: R173887/Usage Id: R173887/Publication: www.diabeticlivingonline.com/URL: http://www.diabeticlivingonline.com/recipe/cheesecake/pumpkin-cheesecake/
Tip: If using a sugar substitute, we recommend Splenda(R) Granular or Sweet'N Low(R) bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons and 3/4 cup sugar. Nutrition Per Serving with Substitute: same as below, except 209 cal., 16 g carb., 8 g sugar. Exchanges: 1 other carb. Carb choices: 1.
Nutrition Facts
2 1/2 fat, 2 other carbohydrate, 1 lean protein