I’m not going to lie and say I originally set out to make a truffle. Nope, I was really trying to make a pumpkin cheesecake…
until this happened!
My crust crumbled on me while I was trying to spread on the cream cheese layer to my pie crust. #FAIL! Or so, I thought for a moment. Then I thought…No, when life gives you crumbs, build a truffle!
- 1 graham cracker crust
- 1 8oz container of light whipped cream cheese
- 1 cup pumpkin puree
- 1 cup non fat plain yogurt
- 1/4 c light cook whip
- 3 tbsp sugar-free fat-free cheesecake pudding mix
- 2 stevia packets
- 1 tsp of pumpkin pie spice
- Break apart graham cracker crust into a bowl.
- Use electric mixer to blend together 2 tbsp cheesecake pudding mix with soften cream cheese.
- Layer on top of crumbled crust.
- Mix together pumpkin puree, greek yogurt, 1 tbsp of cheesecake pudding mix, stevia and pumpkin pie spice.
- Layer on top of the cream cheese layer.
- Spread thin layer (1/4 cup) of light cool whip on top of pumpkin mixture.
- Sprinkle cool whip with pumpkin pie spice.
Another attempt to create my pumpkin cheesecake will happen again this month before Thanksgiving. Stay tuned for that!
Serving Size: 8
213 calories/ 4 g saturated fat/ 22.7 g carbs/ 1 g fiber/ 10.3 sugar/ 16.7 g protein.
I can’t leave without sharing what I ate for breakfast, lunch and dinner…now can I?
Breakfast was a egg scramble with breakfast chicken sausage and a laughing cow cheese wedge, stuffed into a pita. Yum!
For lunch, I used the beans that I made Thursday night for my nachos to make a healthy bean burrito. Beans, a few meatless meatballs, non fat greek yogurt and some hot sauce – perfection!
I continued with the whole ‘let’s use up the leftovers’ to make a taco salads for dinner. I used a taco salad mold pan to make the shells, super cute, right?
Yes, it was as delicious as it looks!
Question: Are you a fan of leftovers?