Ingredients:
2 Eggs
4 Egg Whites
1/2 cup Maple Syrup
2 cups Pumpkin (NOT Pumpkin Pie Filling!)
2 cups Ricotta Cheese
4 oz (half a brick) Cream Cheese
1 tsp Cinnamon
1/2 tsp Ginger
1/2 tsp Nutmeg
1/4 tsp Ground Cloves
1/2 tsp Vanilla
Directions:
Preheat oven to 425F.
Beat eggs and liquids.
Combine remaining ingredients in a food processor.
Slowly add liquids, blend for 3 minutes.
Spoon mixture into greased muffin tins (no paper necessary).
Bake for 15 minutes at 425F, then 40 minutes at 350F.
Let cool, then refrigerate.
Makes approx. 18 Cheesecakes
Approx. Zone Blocks per cheesecake: 0.5 P <0.5 C 2 F
According to FitDay.com: Calories: 1,439 Protein: 53.5g Carbohydrate: 58.1g (3g Fibre = 55.1g net carbs) Fat: 105.2g
The information contained in this post is provided for general informational purposes only. It is not intended as and should not be relied upon as medical advice. The information may not apply to you and before you use any of the information provided in the site, you should contact a qualified medical, dietary, fitness or other appropriate professional. If you utilize any information provided in this post, you do so at your own risk and you specifically waive any right to make any claim against Element CrossFit, its officers, directors, employees or representatives as the result of the use of such information.
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