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Mascarpone Pumpkin Cheesecake in the Microwave
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Description
A creamy and rich cheesecake with pure pumpkin puree, Greek yogurt and spices made in the microwave in 90 seconds.
Ingredients
- 2 Tablespoons Mascarpone Cheese, Softened Or Reduced Fat Cream Cheese
- 2 Tablespoons Greek Yogurt, Plain
- ¼ cups Canned Pumpkin Puree (Not Pie Filling)
- 3 Tablespoons Egg Substitute
- ¼ teaspoons Vanilla Etxract
- ½ teaspoons Stevia To Taste
- ½ teaspoons Maple Syrup
- ¼ teaspoons Pumpkin Pie Spice
- ¼ teaspoons Cinnamon
- 1 teaspoon Graham Crackers, Crushed (use Gluten Free Graham Cracker To Make GF)
Preparation
Place all ingredients, except the graham crackers in a microwave safe bowl and mix well. Microwave for 30 seconds, stir to get lumps out and microwave for another 30 seconds. Stir again. Microwave for 30 more seconds and stir. Top with graham crackers and place in the refrigerator to cool for at least one hour.
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