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How To make Guilt Free Pumpkin Swirl Cheesecake
CRUST:
1 1/2 Boxes SnackWell's cinnamon
-graham snacks, crushed 4 tb Brown sugar
4 tb Flour
1/2 c Apple juice -concentrate-
-(not apple juice!) FILLING:
1 1/2 c Yogurt cheese
1/4 c Nonfat yogurt
3/4 c Granulated sugar
1 ts Vanilla extract
6 tb Nonfat liquid egg
-substitute (Egg Beaters) 1 ts Brandy extract (or
-Frangelico liqueur) 1 c Pumpkin puree
-(not solid pack) 1 ts Schilling Apple Pie spice OR
3/4 ts Cinnamon +
1/4 ts Nutmeg +
pn Allspice Preheat the oven to 350xF. Combine the crust ingredients in a food processor. Lightly spray a 10-inch springform pan with cooking spray. Evenly distribute crust batter along the bottom and up the sides of the pan. Bake for 20 minutes Leave the oven on. Using an electric mixer at medium speed, beat the yogurt cheese, yogurt, 1/2 cup of the sugar, and the vanilla extract until well-blended. Add the
egg substitute, 2T at a time, mixing well after each addition. Remove 1 cup of the mixture and set aside. To the mixing bowl, add the brandy extract, pumpkin, and spices. Mix well with an electric mixer until all the ingredients are well-incorporated. Pour top one side of the crust. Pour the reserved cup of yogurt mixture on the other side. Shake lightly to even the top. With a dinner knife, cut through both batters several times in a circular motion to create a marbleized effect. Bake for 1 hour, until firm. (check after 45 minutes. Remove from oven an place on a cooling rack. Run a knife along the sides of the pan to loosen the cake. Cool for 30 to 40 minutes *in the pan* and then remove the sides. Chill in the refrigerator for 2 to 3 hours before serving.
How To make Guilt Free Pumpkin Swirl Cheesecake's Videos
Stevia Recipes: Berry Swirl Cheesecake
(Visit Stevia Recipes: Chef Amy Riolo creates a delectable berry swirl cheesecake. By using stevia, a zero-calorie natural sweetener, this recipe has less calories than regular cheesecake -but still tastes delicious! It's the perfect dessert for anyone wanting to cut calories.
Stevia Benefits: Stevia rebaudiana is a South American plant, native to Paraguay that has long been used to sweeten beverages and make tea. In the US, stevia sweeteners are primarily found in tabletop products and reduced calorie beverages as sugar substitutes. Heightened regard for caloric consumption and increased demand from consumers for a greater variety of low calorie products has provided an impetus to incorporate stevia sweeteners into foods and beverages.
Vegan Pumpkin Cheesecake Recipe | No Bake
I’m very excited about today’s post because not only is cheesecake basically my favourite dessert on the planet, but I managed to make a healthy version that tastes even better than the real thing- My Raw Vegan Pumpkin Cheesecake recipe :)
Find the full recipe here:
Healthy Vegan Pumpkin Recipes Playlist:
Healthy dessert recipe playlist:
Equipment I used:
Food Processor:
Vitamix Blender:
Mini Tart Pans:
Lemon Squeezer:
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KETO PUMPKIN SPICE CHEESE CAKE / EASY TO MAKE / THE BEST PUMPKIN SPICE CHEESE CAKE
KETO PUMPKIN SPICE CHEESE CAKE. This easy to make cake is low carb, sugar free and super moist with delicious pumpkin spice flavor topped with cream cream cheese. Now that the weather is chiller this pumpkin spice cake recipe makes the perfect easy fall dessert you've certainly been craving without the guilt feeling. Check the step by step recipe and don't forget to watch the video for guidance. If you have questions, drop a comment down below.
INGREDIENTS:
1 3/4 cups Almond flour. Find it here:
1/2 cup Coconut flour. Find it here:
1/2 cup Granulated Sweetener. Find it here:
1 tsp Baking powder. Find it here:
1/2 tsp Salt
1 tsp Pumpkin spice powder. Find it here:
1/2 tsp Cinnamon powder. Find it here:
2 Eggs, beaten
1/4 cup Melted butter
1 tsp Vanilla. Find it here:
1 cup Pumpkin puree, in can. Find it here:
8 oz Cream cheese. softened
1/4 cup Powdered sweetener. Find it here:
FIND ALL THE PRODUCTS I USE ON AMAZON:
black+decker hand mixer -
Bread Loaf pan -
Mixing bowls glass -
THANKS FOR WATCHING! DON'T FORGET TO LIKE. SHARE AND CLICK THE NOTIFICATION BELL FOR MORE RECIPE VIDEOS LIKE THIS.
Guilt free Chocolate Cheesecake- NO BAKE | Sin remordimiento! Low Carb | keto
OMG! No bake this is really good. Best Low Carb Chocolate Cheesecake. Yes, you can have a piece! Ingredients below
Este Cheesecake de Chocolate no se hornea y es bajo en Carbohidratos y remordimientos! Si, come una rebanada.
For the crust | Para la orilla
*1 3/4 cup Almond flour * 1 3/4 taza de Harina de Almendra
*3 tbsp cocoa powder *3 cucharadas de cacao en polvo
*3 tbsp swerve granular *3 cucharadas swerve granular
*1 tsp vanilla * 1 cucharadita de vainilla
For the filling | Para el relleno
*4 oz cocoa powder * 4 oz de cacao en polvo
*16 oz Cream Cheese *16 oz de Queso Crema
*1 cup Swerve Confectioners *1 taza de Swerve Confectioner
*1 tsp vanilla * 1 cucharadita de vainilla
Nutrition on slice | Nutricion
Net carbs: 5
Calories: 230
Fat: 11.35
Protein: 3.5
Quieres saber mas hacerca de la dieta keto
Guilt-Free Delicious Protein Cheesecake Recipe! | Tiger Fitness
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Nutritional Info: Makes 8 servings
Protein - 18 g
Carbs - 8 g
Fat - 2 g
Mix:
1 tsp vanilla
2 large eggs
3/4 cup stevia
12 oz fat free cream cheese
12 oz 0% fat plain greek yogurt
2 scoops MTS Vanilla Whey
liquid stevia (optional)
Spray 6 cake pan
Place parchment paper on top
Pour batter into pan
Bake at 325 degrees for 30 minutes
Then reduce heat to 200 degrees and cook 50-60 minutes
Refrigerate at a minimum for a few hours, preferably overnight.
Slice into 8 slices
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Guilt-Free Delicious Protein Cheesecake Recipe! | Tiger Fitness
Tiger Fitness
No Bake Vegan Cashew Pumpkin Cheesecake
It's almost time for Thanksgiving guys! Today we're going to make some delicious no bake vegan cashew pumpkin cheesecake. Literally everything is no bake - the cheesecake and the crust. This recipe will make 24 mini cheesecakes. Due to COVID, let us be thankful we do not have to share this dessert with anyone!
Stay chic and healthy!
-Harper
Ingredients
1 cup of raw cashews
1 cup almond flour
1 tbsp maple syrup
1 tbsp coconut oil
1 tsp pumpkin spice
2 pinches salt
1/2 cup pumpkin puree
2 tbsp brown sugar
lemon juice
1 tsp vanilla extract
1/4 cup coconut milk (top half of the can)
[Amazon links]
Raw cashews:
Mini cake pan:
Mini baking cups:
Instructions
1. Soak raw cashews in boiling hot water for 15 minutes.
2. Thoroughly mix almond flour, 1 tbsp maple syrup, 1 tbsp coconut oil, 1 tsp pumpkin spice, and salt together for the crust.
3. Line mini cake pan with mini baking cups.
4. Place 1 tsp of crust mix into each baking cup and flatten them into each baking cup. Put in the freezer for at least 15 minutes.
5. Mix pumpkin puree, brown sugar, and 1 tbsp pumpkin spice together. Microwave for 30 seconds in 3 intervals. Stir the mixture after each 30 seconds.
6. Blend cashews, 1/4 cup melted coconut oil, 1/4 cup maple syrup, lemon juice, vanilla extract, coconut milk, and 1/4 tsp salt until silky smooth. This is the cheesecake base.
7. Once blended, remove 1/2 cup of cheesecake mix and save for later. Now add in the pumpkin puree mix to the blender and blend some more!
8. Take the pie crust mix out of the freezer. Add about 1 tbsp of cheesecake mix to the tops of each baking cup.
9. Add some of the removed cheesecake mix to the tops of the finished cheesecake for a pretty swirl.
10. Freeze for at least 30 minutes.
#harpersmmmchic #nobakevegancheesecake #easythanksgivingrecipes
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