Pumpkin Cheesecake
Posted by MRC Kitchen on October 31, 2018
Ingredients:
- 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
CRUST:
- 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
