Ingredients:
4 cups fat free cottage cheese
2/3 cup monk fruit sweetener
1/2 cup fat free plain Greek yogurt
3 eggs
1 can pumpkin
Directions:
Blend the cottage cheese. Add the sweetener, yogurt, and vanilla. Blend some more. Add the eggs and blend even more. Then I poured into a bowl and added the pumpkin. I whisked the pumpkin in. Pour into an 8in springform pan that has been sprayed with cooking spray. Bake at 350 for 1 hour 15 minutes. Cool to room temperature and then chill for a few hours.