2 cups fat-free ricotta cheese
1 1/2 cups baked yams, skins removed
8 packs equal
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1/3 cup whey protien powder
1 low-fat graham cracker pie crusst
Light whipped topping (optional)

Mix first seven ingredients together until smooth. Pour into pie crust and bake at 400 degrees F for 40- 50 minutes. Let cool, than add dollop of light whipped topping to each slice if desired. Makes six servings.

Per serving: 280 calories, 23 g protein, 37 g carbohydrate, 5 g fat, 2 g fiber.

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This pumpkin cheesecake pie really curbs a sweet tooth for me. It’s easy to make and will keep well in the refrigerator for the better part of a week. I mostly eat it as a meal replacement in the mid afternoon when my cravings are the greatest.

Servings:  8

• 2 cups low-fat ricotta cheese
• 1 (15 ounce) can pumpkin puree (NOT pie filling)
• 1/2 cup sugar-free maple syrup
• 5 tablespoons Splenda granular, sugar substitute
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 3/4 cup vanilla protein powder
• 1 reduced fat graham cracker crust
• 1 cup Cool Whip Free (fat free, sugar free)

Directions:

1. Preheat oven to 400f degrees
2. In large bowl combine ricotta cheese, pumpkin, maple syrup, splenda, pumpkin pie spice, vanilla, and protein powder. mix well.
3. Pour mixture into pie shell and smooth out with spoon or spatula.
4. Bake for 40 minutes until filling is set.
5. Let cool for 15 minutes. Refrigerate for a least 2 hours before serving.
6. Serve with a tbsp of the cool whip and enjoy

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