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

You may not copy , reproduce , post or forward this document in any format . Illegal distribution of this document is strictly prohibited .

© 2004 free-weight-loss-resources . com