Note: Yummy, reminded me of Thanksgiving!
- 1/4 cup fat free cottage cheese
- 1-2 oz FF cream cheese (I used 2- calories count includes 2 oz- but next time I will use 1)
- 1/2 scoop BSN Cinnamon roll
- 1/4 cup granulated splenda
- 1/2 cup pumpkin (not pie filling)
- 1 egg white
- pumpkin pie spice/cinnamon to taste
Directions: Preheat oven to 350. Blend all ingredients together and bake in silicone/ pam-sprayed muffin cups for 30-40 minutes.