Individual Low Carb Pumpkin Cheesecakes

• 1 (15 ounce) canplain pumpkin
• 1 (8 ounce) package cream cheese
• 34 cup low fat cottage cheese
• 34 cup plain low-fat yogurt (Mountain High brand recommended)
• 4 eggs
• 34 cup Splenda granular
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 14 teaspoon ground cloves
• 2 teaspoons vanilla extract
• 12 teaspoon salt
• 6 tablespoons flax seed meal
• 2 tablespoons Splenda granular

1. Spray the sides and bottoms of 16 silicone muffin pans and place the pans on flat baking sheets to support them.
2. Mix 1 T Splenda with the flax seed meal and divide the mixture between the muffin tins.
3. Shake the pans to evenly coat the bottom of each cup.
4. In a food processor blend all the other ingredients and pour evenly into the muffin pans.
5. Fill the cups to within 1/4 inch of the top; these will puff up a bit but fall as they cool.
6. Bake at 350 for 35-40 minutes.
7. Cool completely before removing them from the pans.
8. Chill or freeze as needed.
9. This may make more or less, depending on the size of your muffin pans.

pumpkin, cream cheese, cottage cheese, yogurt, eggs, splenda, ground ginger, ground cinnamon, ground cloves, vanilla, salt, flax seed, splenda

Taken from www.food.com/recipe/individual-low-carb-pumpkin-cheesecakes-299187 (may not work)