Recipe of the Week 11/22: Greek Yogurt Pumpkin Cheesecake

Yields 8 Servings

Ingredients:

3 eggs or 3/4 liquid egg substitute
1 (32 oz.) container plain nonfat Greek yogurt
1 (1 oz.) small box instant sugar free/fat free vanilla or cheesecake flavor pudding.
1/2 Tbsp pure vanilla extract
3/4 cup 100% pure canned pumpkin.
1 tsp pumpkin spice
1 tsp cinnamon
3 Tbsp sugar substitute (recipe used: Lakanto Classic Monkfruit Sweetener)
3 Tbsp or 1.5 oz. Duncan Hines or Betty Crocker spice cake mix (optional)

Instructions

1. Preheat oven to 350 degrees.

2. In mixing bowl add eggs, extract, pumpkin spice, cinnamon, pumpkin, sugar substitute and beat well.

3. Add yogurt, dry pudding mix, and cake mix, if desired. Whisk together until well combined.

4. Pour into a lightly greased with non stick cooking spray pie dish or springform pan.

5. Bake for 30 minutes.

6. Let it cool for about 15-20 minutes before covering it with plastic wrap.

7. Let it chill overnight in the springform pan in the refrigerator.

Recipe Tips:

Yogurt stays nice and thick when mixed by hand instead of using a mixer.

It may look jiggly but once it’s chilled, it will set.

Let it cool for about 15-20 minutes before covering it with plastic wrap and let it chill overnight in the refrigerator.

It can take up to 12 hours for the texture and flavor to completely set in.
The longer it chills the better it tastes.

Adapted from: https://www.pinterest.com/pumpkin-pie-cheesecake/

Nutritional Facts: Serving Size 1/8 slice. Calories 100, Fat: 2g Saturated Fat: 1g, Trans Fat: 0g, Unsaturated Fat: 0g, Cholesterol: 74mg Sodium: 208mg, Carbohydrates: 7g, Fiber: 1g, Sugar: 2g, Protein: 8g

www.pinterest.com/novaphysicianwellness

Found by: Brianna Lawless, MS, RDN

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