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Pumpkins are a rich source of minerals.
They contain abundant copper, potassium and phosphorus along with lots of
vitamin C. The pumpkin seeds are an excellent source of dietary fiber and
mono-unsaturated fatty acids, which are both great for a good heart. That being
said, pumpkin can be quite creatively incorporated in your diet by including it
in your desserts, soups and salads. Here is how you can make for yourself a
delicious pumpkin cheesecake.
How
to Make the pumpkin cheese cake – Recipe
Typically, cheesecakes are known to be
loaded with fats and calories. No matter what the primary ingredient is, a
cheesecake is definitely not something for the diet conscious, you might think.
But, you can always ‘health’ up your cheesecake recipes with a few healthy
swaps.
Of course, you may not think of pumpkin or
cheesecake when you want to have a healthy snack. But that does not mean, you can’t
eat a pumpkin cheesecake and be health conscious too. You definitely can but
yes, you can’t have the full-fat cheese, butter, eggs or refined sugar. Here is
a no-bake pumpkin cheesecake recipe, which is well on the healthier side.
Ingredients:
Cake:
Low fat cottage cheese – 16 ounces
Pure pumpkin puree – 1 cup
Stevia extract – 2 teaspoons
Apple cider vinegar – 1 teaspoon
Pumpkin pie spice – 2 tablespoons
Cinnamon powder – 2 teaspoons
Preparation:
·
Place all the ingredients in a
blender and blend until smooth.
·
Refrigerate for a couple of
hours
·
You can have it with graham
crackers, gingerbread or gingersnaps.
For the cheese, you can use the low fat
cottage cheese as it absorbs the vitamin A from the pumpkin. But if that’s not
really a thing for you, you may as well opt for the no-fat cottage cheese.
The above recipe is a rather healthy version
of the regular pumpkin cheesecake. It is egg less, no-bake, lo on fat, high on
protein and gluten free – all for just about 210 calories. That’s definitely a
treat for the health conscious!
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