Fat-Free Pumpkin Cheesecake
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Modified from the blog of one of my doctor's dieticians. Check it out! www.foodcoach.me
Mix together 8 oz. softened fat-free cream cheese, 1/2 c. canned pumpkin, 1/2 t. cinnamon, 1/4 t. nutmeg, 1 t. vanilla. I also added 1 T. Torani sugar-free vanilla syrup. Fold in 8 oz. fat-free Cool Whip. Spread out in a pie plate (no crust) and refrigerate overnight.