Healthy Home-made Pumpkin Cheesecake

hot off the presses

hot off the presses

I am always on the look-out for healthy alternative desserts. Sometimes I buy chemical-laden products straight off the shelves of a supermarket, but I prefer to create my own. When it comes to calories coming from dessert, I’d like to know where they are coming from and what ingredients are involved. Enter my attempt at a Pumpkin Cheesecake.

Here’s a view of all included items:

Plus some whipped egg-whites:

separate and not equal

separate and not equal

whip it

whip it

After everything is incorporated into one bowl, this is what we’re dealing with:
Without any specific measurements, the final product came out better than expected. It was smooth-ish, but also has a semi-pudding consistency that was best used as a yogurt topping, rather than a slice of pie. You can’t expect the best cheesecake when substitutions are widespread, but this was one of my best efforts – 🙂


2 responses to “Healthy Home-made Pumpkin Cheesecake

  1. What’s with no updates in the last 2 weeks??

  2. I really miss octosquid! Please, please start blogging again. The world needs you.

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