Pumpkin and cheese cake without sugar with our Whey Protein Vanilla Flavor! For tea time!
What you'll need:
Low fat cream cheese 1 cup
Skim milk 1/4 cup
Sweetener 5 tbsp
1 cup pureed pumpkin
Cinnamon 1 tbsp
1 tsp ground ginger
GNC Whey Protein vanilla flavor 1 tablespoon
1. Cook the boiled pumpkin (or steamed), mash it with the potato masher and let it cool.
2. Add the puree to a blender and incorporate all the other ingredients. Blend for a few minutes until everything is completely integrated.
3. Pour the preparation into a previously greased 20 or 22 cm diameter cake mold and bake at 170 degrees for 1 hour. Let cool and enjoy!