Pumpkin Recipes - Pumpkin Cheesecake

Patty
I am being lazy

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=410009

I'm a recipe addict...
from soup to dessert
---jan---


CUSTARD PUMPKIN    3g
www.carb-lite.au.com

5 eggs
1 cup cream
1 cup water
1 tsp vanilla
1/3 cup splenda
1/2 can pumpkin
Cinnamon and nutmeg to taste

Carbs:3.0 Fibre:0.1 Protein:4.7 Fat:10.6 Per Serve

Machine blend.
Pour in baking dish and set dish in a larger dish half filled with water.
Bake in 350°F-180°C preheated oven for 40 minutes or more until set.

Per Serving (excluding unknown items): 117 Calories; 10g Fat (76.2% calories from fat); 4g Protein; 3g Carbohydrate; trace Dietary Fiber; 143mg Cholesterol; 47mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Fat.

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PUMPKIN LAYER CHEESECAKE        3g
www.carb-lite.au.com
Serving Size : 8     Preparation Time :3:55
Categories : 0-5G Low Carb
3 net carbs

Dessert Cheesecake Baked

2 pkg Cream cheese
1/2 cup Splenda
1/2 tsp vanilla
1/2 cup canned pumpkin
1/2 tsp ground cinnamon
1 dash ground cloves
1 dash nutmeg

Nut pie crust of your choice (enough for 9" 230mm pie plate (I skip this)
Mix cream cheese Splenda and vanilla with electric mixer until smooth; add egg; mix until blended
Stir pumpkin and spices into 1 c of the above batter; pour remaining plain batter into crust; top with pumpkin batter
Bake at 375°F-190°C for 35 to 40 minutes or until center is almost set. Cool.
Refrigerate for 3 hours or overnight. Makes 8 serving

Per Serving (excluding unknown items): 209 Calories; 20g Fat (83.5% calories from fat); 5g Protein; 4g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 172mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fat.

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Mock Danish Pumpkin   

2 oz cream cheese
1 egg
2 tsp splenda
½ tsp vanilla
2 dashes ground cinnamon
a dash ground ginger
a dash ground cloves
1 T Pumpkin

topping
1T butter
dash of cinnamon (or pumpkin pie spice)
dash splenda

Microwave cream cheese 15 seconds in a small bowl.

Add egg and mix well with a fork.

Add splenda add vanilla and cinnamon and mix well.

Microwave on high for 90 seconds. (I divided the recipe ( using 1 egg and 3 oz cream cheese) over three muffin cups lined witht he paper cups and baked it in a 350 oven for about 20 minutes. Okay warm but FANTASTIC cold. )

Topping, mix all together.  Set aside

Take out danish and let cool. Scrape sides.

Microwave topping 15 seconds.  Mix well again.  Pour on Mock Danish.


Amount Per 1 serving
Protein  12g
Calories 173
Total Fat  13g
Saturated Fat 7g
Total Carbohydrate 5g
Dietary Fiber .5


NANCY'S BAKED OLD STYLE PUMPKIN CHEESECAKE        6g
www.carb-lite.au.com

Serving Size : 8 Preparation Time :1:00

24 oz cream cheese -- 750gr
5 eggs
3/4 cup splenda
1 can pumpkin
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Spray or grease a 9x9" 200mm pan. Soften cheese. Beat all together and pour into pan. Bake 50min-1 hr at 350°F-180°C.

Per Serving (excluding unknown items): 343 Calories; 32g Fat (82.0% calories from fat); 10g Protein; 6g Carbohydrate; trace Dietary Fiber; 210mg Cholesterol; 286mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 5 1/2 Fat.

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Pumpkin Spice Ricotta

1 cup part-skim ricotta cheese
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 teaspoons sugar substitute (2 packets)
Add 1T pumpkin (jj)

Combine all ingredients and chill.

Serve in little desert bowls or mini-pumpkins!

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Pumpkin Pie Smoothie
Adapted fron Fat Flush Plan

        1-2 T pumpkin
        Generous shakes of cinnamon
        1 tablespoon ground flax seed
        1 square inch of fresh ginger, peeled (could use powdered)
        1 serving of whey powder (I used FF vanilla)
        Water and crushed ice

Put all ingredients bu****er and ice in blender container. Add about half cup water and blend on low to grate and mix. Add about 1-1/4 cup of crushed ice and blend on low to break up the ice. You may have to add a LITTLE more water. When blender is moving somewhat smoothly, kick it up to high for about 30 secs.

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“Pumpkin Pie” Soup

1 head cauliflower, chopped
2 carrots, chopped
1/2 shallot, chopped
1/2 C water
2 tsp splenda
1 ½ tsp pumpkin pie spice
a splash of heavy cream (optional)


Saute shallot in butter, add cauliflower and carrots and saute 5 minutes.

Add water, spices and splenda. 

Simmer until soft

Blend with magic wand, blender or cuisanart til smooth, eat cold or hot.

Can't I just buy one from you? LOL