Pumpkin Cheesecake Cup
Ingredients:
- Crust: Quest bar (Cinnamon Roll)
- Filling: 1/2 cup low fat Cottage cheese, 1/4 cup canned Pumpkin purée, 1 scoop BSN Whey DNA (Vanilla Cream), Pumpkin pie spice
- Topping: vanilla Greek yogurt
Recipe:
Preheat your oven to 350 degrees F
- Prepare the Crust:
- Place 1 Cinnamon Roll Quest Bar into a bowl lined with plastic wrap. Microwave for 15 seconds. I recommend using plastic wrap so the Quest Bar doesn’t stick to the bowl.
- Place the Quest Bar between 2 large pieces of plastic wrap. Use a rolling pin to flatten the Quest Bar.
- Spray a small oven friendly bowl/pie plate/large muffin tin with non- stick cooking spray (PAM).
- Place the crust into the bowl/pie plate/large muffin tin. Shape it with your hands.
- Bake for 4 to 5 minutes (keep an eye on it so you don't burn it).
2. Prepare the cheesecake filling by mixing the following by hand in a dish:
- 1/2 cup low fat Cottage cheese,
- 1/4 cup canned Pumpkin purée,
- 1 scoop BSN Whey DNA (Vanilla Cream),
- Pinch of Pumpkin pie spice
3. Place the cheesecake filling into the crust
4. Top with 2 TBS vanilla Greek Yogurt
Nutritional Information:
Calories: 438, fat: 7.8g, saturated fat: 0.5g, cholesterol: 70mg, sodium: 458.7mg, carbohydrates: 36.7g, fiber: 19.5g, sugars: 7.2g, protein: 72g
Comments
Post a Comment