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Pumpkin Cheesecake


16 oz. low-fat cottage cheese (1%)

2 pkgs. MRC Vanilla Crème Pudding High Nutrient Supplement

2-4 pkgs. zero calorie sweetener

¼ tsp. cinnamon

½ tsp. pumpkin spice

¼ tsp. allspice

¼ tsp. nutmeg

1 pkg. Knox unflavored gelatin

¼ c. hot water


12 white Melba toast rounds, finely crushed

2 tsp. canola or olive oil

2 pkgs. zero-calorie sweetener

½-3/4 Tbsp. cinnamon

Mix crust ingredients in a blender until consistency of bread crumbs; press in pie pan.  Chill crust while mixing cheesecake. Mix gelatin with hot water in a blender on high; add remaining ingredients and blend until smooth.  Pour into crust; chill before serving.  

Servings Size:  4

Replaces:  4 oz. protein, 1 starch, ½ creamy High Nutrient Supplement #thankfulmrc

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