3 eggs
2 lbs Sugar Free Vanilla Greek yogurt
Sugar Free Cheesecake Flavored Instant Pudding
½ tbsp vanilla extract
¾ cup 100% pure canned pumpkin
1 tsp pumpkin spice
1 tsp cinnamon
3 tbsp sugar substitute
Handi-Foil Cupcake Pan (or mini cupcake pan)
1
Preheat oven to 350 degrees Fahrenheit. Rinse off Handi-Foil Cupcake pan
2
In a large bowl, whisk together all of the ingredients.
3
Add a tablespoon of pumpkin mixture into a well-greased crevice of a mini muffin pan. Repeat until all batter is used. This may have to be done in batches, or with more than one pan.
4
Bake for 13-15 minutes, or until a toothpick comes out clean.
5
Allow cooling before removing from a pan.
6
Notes:
-For the ease of removal, use a very thin paring knife to loosen the sides by going around the edge of the whole cheesecake bite.
-If the cheesecake bites are really stuck, use a spoon to slightly grasp the bottom or place the pan over a pan filled with hot water for a few minutes to help it loosen.
Ingredients
3 eggs
2 lbs Sugar Free Vanilla Greek yogurt
Sugar Free Cheesecake Flavored Instant Pudding
½ tbsp vanilla extract
¾ cup 100% pure canned pumpkin
1 tsp pumpkin spice
1 tsp cinnamon
3 tbsp sugar substitute
Handi-Foil Cupcake Pan (or mini cupcake pan)