Guilt And Fat Free Low Calorie Pumpkin Cheesecake Pudding Recipes

SKINNY PUMPKIN CHEESECAKE

Steps:

• Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In small bowl, mix remaining 1 cup graham cracker crumbs and the apple jelly. Press in bottom of pan.
• Bake 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.
• Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in sugars until smooth. On low speed, add eggs 1 at a time, beating just until blended.
• In medium bowl, mix pumpkin, brandy, flour and pumpkin pie spice. Gradually add to cream cheese mixture, beating until smooth. Pour over partially baked crust.
• Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.
• Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with 1 tablespoon whipped topping; lightly sprinkle with nutmeg. Cover and refrigerate any remaining cheesecake.

FAT FREE PUMPKIN PUDDING

Steps:

• Mix the water and pudding mix together until there are no more lumps.
• Bring to a slow boil in a saucepan.
• Stir frequently.
• Remove from heat and fold in pumpkin and spices.
• Pour into 8 small serving cups.
• Refrigerate 2 hours until firm.
• Top with fat free whipped topping to serve.
• I tried something a little new based on some suggestions in the comments. This year I used butterscotch pudding (fat free, sugar free instant) and did half water and half light eggnog! Whipped those together REALLY well before folding in the pumpkin. It added about 16 calories a serving, but was WAY creamier and just delicious!

GUILT AND FAT FREE LOW CALORIE PUMPKIN CHEESECAKE PUDDING

Steps:

• Whisk milk and pudding mix together and let sit for 5 minutes.
• Whisk in water, let sit for 1 minute.
• Add pumpkin and pumpkin pie spice
• Refrigerate for a couple hours or you can just eat it right after.

FAT FREE PUMPKIN PUDDING

Steps:

• Whisk butterscotch pudding and milk for two minutes.
• Stir in pumpkin, vanilla, cinnamon, ginger and nutmeg, blending well.
• Pour into 4 dessert glasses or bowls.
• Refrigerate until ready to serve.

PUMPKIN CHEESECAKE PUDDING - SUGAR FREE

Steps:

• Measure milk (package calls for 2 cups but only use 1 cup). Add protein powder to the milk. Mix throughly.
• Add pudding mix and pumpkin pie spice into another bowl and mix the dry ingredients with a spoon or fork.
• Pour milk/protein mixture and pudding mixture till mixed throughly.
• Place in refrigerator and chill. Top each serving with 1 tablespoon Cool Whip.

LOW CALORIE PUMPKIN CHEESECAKE

Steps:

• Heat oven to 350 degrees F.
• Spray a 9 inch springform pan with nonstick cooking spray. Coat sides only with 2 tablespoons of graham cracker crumbs.
• In a medium bowl combine remaining 1 cup graham cracker crumbs and apple jelly, mix well. Press in bottom of coated pan.
• Bake at 350 degrees F for 8-10 minutes or until set. Cool 5 minutes. Refrigerate for 5 minutes or until completely cooled.
• Meanwhile, in a large bowl beat cream cheese at medium speed until smooth and creamy. Gradually beat in brown sugar and sugar until smooth. At low speed, add eggs one at a time, beating until just blended.
• In a small bowl combine flour, pumpkin pie spice and pumpkin, mix well. Gradually add to cream cheese mixture, beat until smooht. Pour over crust.
• Bake at 350 degrees F for one hour 20 minutes - one hour 30 minutes or until center is set. Turn the oven off, open oven door at least 4 inches. Let cheesecake sit in the oven for 30 minutes.
• With sharp knife, loosen cheesecake from sides of pan. Cool in pan for 2 hours.
• To serve, cut cheesecake into wedges. Top with whipped topping and nutmeg if desired.