Individual Low Carb Pumpkin Cheesecakes |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This was developed out of a need for a low carb dessert, portion control, and from what was in our refrigerator - as a result, they are lower in fat than cheesecakes made with more cream cheese. These are gingery - lower the ginger if you don't want them so spicy. The crust is just flax seed meal mixed with Splenda and sprinkled in to the bottom of non-stick sprayed silpat muffin pans. Ingredients:
1 (15 ounce) can plain pumpkin |
1 (8 ounce) package cream cheese |
3/4 cup low fat cottage cheese |
3/4 cup plain low-fat yogurt (mountain high brand recommended) |
4 eggs |
3/4 cup splenda granular |
1 tablespoon ground ginger |
2 teaspoons ground cinnamon |
1/4 teaspoon ground cloves |
2 teaspoons vanilla extract |
1/2 teaspoon salt |
6 tablespoons flax seed meal |
2 tablespoons splenda granular |
Directions:
1. Spray the sides and bottoms of 16 silicone muffin pans and place the pans on flat baking sheets to support them.
2. Mix 1 T Splenda with the flax seed meal and divide the mixture between the muffin tins. Shake the pans to evenly coat the bottom of each cup.
3. In a food processor blend all the other ingredients and pour evenly into the muffin pans. Fill the cups to within 1/4 inch of the top; these will puff up a bit but fall as they cool.
4. Bake at 350 for 35-40 minutes. Cool completely before removing them from the pans. Chill or freeze as needed.
5. This may make more or less, depending on the size of your muffin pans.
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