For those of you who have not heard, we have begun bi-monthly nutrition meetings on Mondays at 8pm in the Back to Health Chiropractic office! Classes are only $10 and cover a wide variety of nutrition, training and lifestyle issues. At Advanced Fitness, we are committed to doing everything possible to help you achieve your goals and realize that sometimes, the hour with your trainer isn't enough for all the questions or concerns you have! Consider attending our meetings, and bring your questions!If you are interested, reply to this post or email krompolski@fit224.com!
This week features the return of canned pumpkins to the grocery stores. There was a pumpkin shortage due to poor crops last year and canned pumpkin has been scarce for nearly a year. Enjoy it's comeback with this delicious low calorie cheesecake courtesy of Hungry Girl! www.hungrygirl.com
Pumpkin Cheesecake
Ingredients:
For Crust
2 cups Fiber One bran cereal (original); ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup light whipped butter or light buttery spread (like Smart Balance Light or Brummel & Brown); melted & mixed with 1 oz. water
3 tbsp. Splenda No Calorie Sweetener, granulated
1 tsp. cinnamon
For Filling 32 oz. fat-free cream cheese; softened
1 cup fat-free liquid egg substitute (like Egg Beaters)
1 cup canned pure pumpkin
1 cup Splenda No Calorie Sweetener, granulated
1/4 cup light brown sugar (not packed)
1 tsp. vanilla extract
1 tsp. pumpkin pie spice
For Topping
3/4 cup fat-free sour cream
1/4 cup Splenda No Calorie Sweetener, granulated
1/2 tsp. vanilla extract
Directions:
Preheat oven to 325 degrees.
Combine all crust ingredients and mix thoroughly. Spray a nonstick springform pie pan (about 9" wide) lightly with nonstick spray -- make sure to get the sides as well as the bottom. Then evenly distribute crumb mixture, using your hands or a flat utensil to firmly press and form the crust along the bottom of the pan. Set aside.
In a large bowl, combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and lump-free. Pour mixture into the pan.
Bake in the oven for approximately 1 hour and 20 minutes (or until set). Allow pie to chill in the fridge for at least 3 - 4 hours (overnight is best). Once pie has chilled, carefully release and remove springform top. Mix all topping ingredients together, and spread topping evenly over the pie. Return pie to the fridge until ready to serve. Cut pie into 12 slices.
MAKES 12 SERVINGS
For Crust
2 cups Fiber One bran cereal (original); ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup light whipped butter or light buttery spread (like Smart Balance Light or Brummel & Brown); melted & mixed with 1 oz. water
3 tbsp. Splenda No Calorie Sweetener, granulated
1 tsp. cinnamon
For Filling 32 oz. fat-free cream cheese; softened
1 cup fat-free liquid egg substitute (like Egg Beaters)
1 cup canned pure pumpkin
1 cup Splenda No Calorie Sweetener, granulated
1/4 cup light brown sugar (not packed)
1 tsp. vanilla extract
1 tsp. pumpkin pie spice
For Topping
3/4 cup fat-free sour cream
1/4 cup Splenda No Calorie Sweetener, granulated
1/2 tsp. vanilla extract
Directions:
Preheat oven to 325 degrees.
Combine all crust ingredients and mix thoroughly. Spray a nonstick springform pie pan (about 9" wide) lightly with nonstick spray -- make sure to get the sides as well as the bottom. Then evenly distribute crumb mixture, using your hands or a flat utensil to firmly press and form the crust along the bottom of the pan. Set aside.
In a large bowl, combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and lump-free. Pour mixture into the pan.
Bake in the oven for approximately 1 hour and 20 minutes (or until set). Allow pie to chill in the fridge for at least 3 - 4 hours (overnight is best). Once pie has chilled, carefully release and remove springform top. Mix all topping ingredients together, and spread topping evenly over the pie. Return pie to the fridge until ready to serve. Cut pie into 12 slices.
MAKES 12 SERVINGS
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