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Pumpkin Cheesecake


  • 16-24 oz. low-fat cottage cheese*
  • 2 pkgs. MRC Vanilla Crème Pudding High Nutrient Supplement
  • 2-4 pkgs. zero calorie sweetener
  • ¼ tsp. each: cinnamon, allspice, and nutmeg
  • ½ tsp. pumpkin spice
  • 1 pkg. Knox unflavored gelatin
  • ¼ c. hot water

*MRC Clients refer to your menu for exact protein portion sizes. This recipe uses 4 servings of cottage cheese


  • 200 calories of Saltines, Melba Rounds, or other plain crackers
  • 2 tsp. canola or olive oil
  • 2 pkgs. zero-calorie sweetener
  • 1/2 - 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.  

Makes 4 Servings | Serving Size: 1/4 pie | One Serving Replaces: 1 protein, 1 carbohydrate, 1/2 HNS #thankfulmrc

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