A low point Pumpkin Pie Cheesecake made with Greek yogurt makes for guilt-free sweet dessert. 1 point per silce
Ingredients
3 eggs or 3/4 cup liquid egg substitute
1 (32 oz.) container nonfat plain or Greek yogurt ( Fage or Chobani)
1 (1 oz.) small box instant sugar free/fat free vanilla or cheesecake flavor pudding.
1/2 Tbsp. vanilla extract
3/4 cup 100% pure canned pumpkin.
1 tsp pumpkin spice
1 tsp cinnamon
3 Tbsp granulated white sugar substitute
Instructions
Preheat oven to 350 degrees.
In mixing bowl add eggs, extract, pumpkin spice, cinnamon, pumpkin, sugar substitute and beat well.
Add yogurt, dry pudding mix. and cake mix (optional). Whisk together until well combined.
Pour into a lightly greased with non stick cooking spray pie dish or springform pan. I used a 9 inch springform pan.
Bake for 30 minutes.
Let it cool for about 15-20 minutes before covering it with plastic wrap.
Let it chill overnight in the springform pan in the refrigerator. When ready to eat, remove cheesecake from the springform pan. Slice into 8 even slices.
Store leftovers in the fridge for up to a week