Cheryl's LC Pumpkin cheese cake cups
 

:thup: Cheryl's LC Pumpkin Cheese Cake Cups

This is a fabulous thing to keep on hand in the fridge to fight off those cravings. Induction safe (Atkins) too :yum: Just a spoonfull at a weak moment of your day.

2 oz cream cheese
2 rounded tsp cheryls pumkin pie puree(to come later)

Soften cream cheese in microwave,(note that the cream cheese can make a mess of microwave. Put a cup of water to the side of the microwave, for some mysterious reason this stops the splattering a great deal.)
Stir in pumpkin pie puree, fill desired cup or dish. Chill.
Total Carbs 3.5, Fibre .6, Atkins Carbs 2.9gr.

Cheryl's pumkin pie puree.
This is good by itself, or with whipped cream, breakfast sausage, ham, and my favourite :) cheese cake cups.

28 oz can of pumpkin puree
1/2 tsp Ginger
1 tsp cinnamon
20 pkgs of Splenda

Stir all together. Warm in microwave to blend flavours together. Put in 1/2 cup containers and freeze ready for use. keep one handy in the fridge for when needed.
one portion = 1/3 cup = 7.5gr total carbs, 2.3 gr. fibre = 5.2 gr. Atkins Carbs

Creator of recipie
Cheryl May Chrabaszcz

Cheryl's pumkin pie puree.

Cheryl May Chrabaszcz[/QUOTE]

Thanks...this looks wonderful. Do you have the carb count on this? :yum:

Good idea, Edited recipe to have carb counts :wave:

Thanks Cheryl.......I'm making these tonight. I love pumpkin and tend to only make fritters. They're really good with cinnamon/splenda but this looks like another great idea.