A low-fat, low-carb dessert or snack that is a good source of protein and vitamin A. Serve with a tablespoon of whipped topping, and a sprinkle of graham cracker crumbs. (From ediets.com)
| 16 | oz fat-free cream cheese, softened |
| 1/16 | cup sugar (use 1/2 cup Splenda) |
| 1/2 | tsp. vanilla extract |
| 1/2 | cup egg beaters |
| 1/2 | cup pumpkin |
| 1/3 | tsp pumpkin pie spice |
| 1/3 | cup graham crumbs |
| 1/2 | cup light Cool Whip |
- Preheat oven to 325 degrees
- Whip cream cheese, sugar and vanilla until blended
- Blend in eggs but don?t beat
- Remove 1 cup of batter and stir in canned pumpkin and spice
- Spray a 9-inch pie plate with cooking spray and sprinkle in graham crumbs evenly to make a crust
- Pour remaining batter into pan, then top with pumpkin batter
- Bake at 325 degrees for 40 minutes, or until center is set
- Refrigerate for three hours or overnight
Cheese, Vegetables, Dessert, Snacks, Christmas, Thanksgiving, Bake, Vegetarian
| Nutrition Facts | ||||||
Serving Size 109.8g |
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Amount Per Serving |
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Calories 107 Calories from Fat
17 |
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% Daily Value* |
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Total Fat
1.9g 3%
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Saturated Fat
1.1g 5%
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Trans Fat
0.0g |
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Cholesterol
4mg 1%
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Sodium
373mg 16%
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Total Carbohydrates
12.2g 4%
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Dietary Fiber
0.7g 3%
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Sugars
4.1g |
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Protein
10.2g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
Bad points |
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