The other morning I wanted something different for breakfast, but I hadn’t planned ahead to make anything ahead of time. I had a craving for cheesecake, especially pumpkin cheesecake (a perfectly acceptable breakfast on the Trim, Healthy Mama diet, you know), but I didn’t want to take half an hour or more to make it. So instead I came up with this recipe. It is enough for two servings. I had one for breakfast and one later that afternoon for snack. I will say the second, which had been in the fridge a while, was better. But even freshly made it was good and satisfied my craving for something creamy. For those of you with the THM book, you will recognize that this is based on their cheesecake berry crunch recipe. I have changed it by giving it a pumpkin instead of a fruity flavor. I also like using pecans in this combination and adding them near the end so that there are crunchy chunks in it.
Pumpkin Cheesecake Whip (S)
5 oz. reduced fat cream cheese
1/2 c canned pumpkin
1.5-2 tbsp xylitol (or equivalent sweetener; I found 1.5 tbsp was sweet enough for me)
1 tsp cinnamon
Place all ingredients except pecans in a food processor and blend until it is all a uniform consistency. Add the pecans and mix another few seconds until, the pecans are broken up but some chunks still remain (I like texture in my food).
It tastes like pumpkin cheesecake without all the time involved. I think it would be great with some sort of S cookie as well. Any suggestions on that?