If you are looking for a recipe for the holidays, this is a delish recipe that will be a huge hit at your next gathering. The Working Against Gravity Team came up with this recipe and it’s sure to WOW!
450 grams 97% fat free cream cheese
350 grams 2% fat plain Greek yogurt
425 grams unsweetened pumpkin puree
30 grams sweetener (WAG used Splenda)
60 grams whey protein (vanilla or cinnamon)
2 large eggs
1 1/2 tsp pumpkin pie spice
1 tsp ground cinnamon
2 tsp vanilla extract
30 grams crushed graham cracker
1/2 tsp salt
Preheat oven to 325 degrees (Farenheit) and prepare a 9″ x 13″ or 8″ x 8″ pan with cooking spray.
Combine all ingredients with a mixer until smooth. Transfer to baking dish and bake for 35 minutes. Reduce heat to 200 degree (Farenheit) and bake 50-60 minutes until slightly firm.
Cool for 1 hour, wrap and refrigerate for 6 hours or overnight. It must be cooled and set before cutting. Freeze for 30 minutes to make cutting even easier.
Slice the cake into 1.5″ squares and roll the edges in the crushed graham crackers. Refrigerate in an airtight container until ready to serve.
–> Makes 24 bites
Serving size 100g