3 packages of fat free cream cheese (8oz each)
1 cup splenda
1 tsp. vanilla extract
1 cup canned pumpkin
4 egg whites
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
Directions
Preheat oven to 375 degrees F.
Combine cream cheese, sugar and vanilla in a large bowl. Mix with mixer until smooth. Add pumpkin, egg whites and spices. Beat until smooth and creamy. Pour into a 9” springform pan and bake for 60 to 70 minutes or until brown.
Remove from oven and cool in refrigerator. When completely chilled, remove springform, slice and serve with fat-free cool whip.
Yield: 8 Servings
Nutrition Info. (per serving)
Calories – 111
Total Fat – 0.2 gm
Total Carbs – 12 gm
Protein – 15 gm
