High Protein Low Fat Pumpkin Cheesecake

• 1 cup 2% plain Greek yogurt Fage
• 1 cup organic pumpkin puree canned
• 3/4 cup liquid egg whites cage free
• 1 tablespoon coconut flour Organic
• 1/4 teaspoon salt
• 2 tablespoons lemon juice
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract real
• 2 teaspoons stevia
• 3/4 cup 2% plain Greek yogurt Fage, set aside
• 8 ounces cream cheese Challenge no rbST, at room temperature, set aside
• 1/2 cup powdered sugar organic, set aside
• vanilla extract 1. teaspoon real, set aside

1. Preheat the oven to 350 degrees. Combine all ingredients except items set aside for the frosting. Blend at high speed for a couple minutes until the batter looks light and fluffy.
2. Pour into a greased 8 X 8 inch baking pan. Bake for 25-30 minutes. Look for cheesecake to pull away from edges to indicate it is done.
3. Combine all ingredients set aside for frosting. Mix on high until all lumps have disappeared and frosting is light and smooth. Refrigerate while cheesecake is cooling.
4. Once cheesecake is completely cool, frost with cream cheese frosting. Place back into the refrigerator and chill for at least an hour before serving. Garnish with yogurt covered almonds if desired. Makes 9 servings.

pumpkin, liquid egg whites, flour, salt, lemon juice, pumpkin pie spice, vanilla, stevia, yogurt, cream cheese, powdered sugar, vanilla

Taken from www.yummly.com/recipe/High-protein-Low-Fat-Pumpkin-Cheesecake-1221801 (may not work)