Ultimate Weight Loss Revealed 49 by Brad Callen

P / C / F Ratio: 30 / 60 / 10

This cheesecake tastes great and has added protein.

12 Servings

Crust:

• 1 / 3 cup butter

• 1 / 3 cup Splenda granular

• 1 1 / 2 Tbsp unflavored whey protein powder

• 3 Tbsp water

• 1 1 / 2 cups flour

Batter:

• 3 / 4 cup Splenda granular

• 3 Tbsp unflavored whey protein powder

• 2-8oz packages fat free cream cheese

• 1-16oz can pumpkin( plain)

• 1 tsp cinnamon

• 1 tsp cloves

• 1 tsp ginger

• 1 tsp nutmeg.

Preparation Instructions

Crust: Cream the butter and Splenda until fluffy. Add protein powder and water. Mix well. Add flour and mix well. Press dough into bottom and 2 inches up the sides of a 9” spring form pan. Bake at 350F for 5 minutes. Batter: Mix together Splenda and whey protein powder. Add fat free cream cheese. Mix well. Add pumpkin and spices. Mix very well, scraping bowl with rubber spatula to ensure all cream cheese gets evenly mixed in. Pour batter into baked crust. Bake at 350F for 50 minutes or until firm. Allow to cool before removing from pan.

Nutrition Information

Per Serving

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