 |
Pumpkin Cheesecake I
 Print Version |
 Email To A Friend
Serving Size: 8
1 package gelatin
1 cup boiling water
16 ounces cream cheese, softened
1 teaspoon vanilla
10 packages Equal sweetener
1/2 cup pumpkin puree
1/2 teaspoon cinnamon
dash cloves, ground
dash nutmeg
Dissolve the gelatin in the boiling water in a mixing bowl.
Stir well. Cut the cheese into small pieces and place in the dissolved
gelatin. Add the vanilla and the sweetener and beat well with an electric mixer.
Pour into a buttered pie pan (or lined muffin pan, if you prefer). Chill until firm.
214 calories 5 carbs
Print |
Back to Low Carb Recipes |
Back to Main Recipe Page
|
