Friday, June 19, 2009

Pumpkin Cheesecake Muffins

Note: Yummy, reminded me of Thanksgiving!

Ingredients:
- 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.







Nutrition Facts
1 Serving
Amount Per Serving
Calories
218.7
Total Fat
12.9 g

Saturated Fat
1.2 g

Polyunsaturated Fat
0.0 g

Monounsaturated Fat
0.0 g
Cholesterol
41.0 mg
Sodium
676.1 mg
Potassium
368.9 mg
Total Carbohydrate
19.6 g

Dietary Fiber
4.1 g

Sugars
10.5 g
Protein
32.3 g