pumpkin cheesecake for breakfast

Have I gotten your attention? =)

Funny story- I have ALWAYS loved cheesecake. Anything with cream cheese is irresistible to me. My grandma always made a pumpkin chiffon pie during Thanksgiving which is basically a whipped pumpkin cheesecake. To DIE FOR.

I went to Cheesecake Factory this weekend and splurged on cheesecake and it made me feel blah all night. I rarely eat it, but lately I’m starting to realize that as much as I used to love cheesecake, I don’t know that it’s worth it, because it’s so dang rich. It’s like 30 seconds of bliss, then two hours of “crap, I shouldn’t have eaten that!”

So I decided to play around with a healthy cheesecake recipe, that’s actually good for you! unnamed-1

Pumpkin cheesecake mousse (high protein and almost no fat!)

1/2 cup fat free Greek yogurt

1/2 cup low fat cottage cheese

1/2 cup pumpkin puree

1 TBSP fat free sugar free cheesecake pudding mix

1/4 tsp cinnamon

1/4 tsp pumpkin pie spice

2-3 packets of stevia (or to taste)

Mix everything in a blender. Pour into bowls (makes 2 servings- or 1 if you want!) and let set for an hour (I really only waited 30 min, because I wanted it asap haha). I topped it with fat free whipped cream, and you could put some graham cracker crumbs on top too for the full cheesecake effect! You may want to add more spice or sweetness, according to your preferences.

And yes, I did eat this for breakfast. Guilt-free =)

1 serving= 122 calories

0.8 g fat

15.8 carbs

13.5 protein

Plus fiber and vitamin A!

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