Best Guilt And Fat Free Low Calorie Pumpkin Cheesecake Pudding Recipes

Fat Free Pumpkin Pudding image

Provided by MsTeechur

Categories Dessert

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 4

1 (15 ounce) can pumpkin
1 (1 1/3 ounce) box sugar-free vanilla pudding mix
1 teaspoon pumpkin pie spice
1 cup water

Steps:

Mix the water and pudding mix together until there are no more lumps.
Bring to a slow boil in a saucepan.
Stir frequently.
Remove from heat and fold in pumpkin and spices.
Pour into 8 small serving cups.
Refrigerate 2 hours until firm.
Top with fat free whipped topping to serve.
I tried something a little new based on some suggestions in the comments. This year I used butterscotch pudding (fat free, sugar free instant) and did half water and half light eggnog! Whipped those together REALLY well before folding in the pumpkin. It added about 16 calories a serving, but was WAY creamier and just delicious!

Nutrition Facts : Calories 14.6, Fat 0.1, Sodium 1.5, Carbohydrate 3.6, Fiber 0.3, Sugar 0.7, Protein 0.5

Pumpkin Cheesecake Pudding - Sugar Free image

Provided by internetnut

Categories Dessert

Time 15m

Yield 1 1/2 cups, 3 serving(s)

Number Of Ingredients 6

1 ounce sugar-free instant vanilla pudding mix (1 package, cheesecake flavor suggested)
1 cup cold skim milk
4 tablespoons vanilla protein powder (2 scoops)
1/2 cup canned pumpkin (Trader vic's suggested, Not Pumpkin Pie Mix)
1/2 teaspoon pumpkin pie spice
fat-free cool whip

Steps:

Measure milk (package calls for 2 cups but only use 1 cup). Add protein powder to the milk. Mix throughly.
Add pudding mix and pumpkin pie spice into another bowl and mix the dry ingredients with a spoon or fork.
Pour milk/protein mixture and pudding mixture till mixed throughly.
Place in refrigerator and chill. Top each serving with 1 tablespoon Cool Whip.

Nutrition Facts : Calories 79.8, Fat 0.4, SaturatedFat 0.2, Cholesterol 1.6, Sodium 539.5, Carbohydrate 15.4, Fiber 1.4, Sugar 1.4, Protein 3.8

Low Calorie Pumpkin Cheesecake image

Provided by hellokitty

Categories Cheesecake

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 10

1 cup graham cracker crumbs
2 tablespoons graham cracker crumbs
3 tablespoons apple jelly
4 (8 ounce) packages fat free cream cheese, softened
1 cup brown sugar, firmly packed
2/3 cup sugar
5 eggs
1/4 cup all-purpose flour
3 teaspoons pumpkin pie spice
1 (15 ounce) can pumpkin

Steps:

Heat oven to 350 degrees F.
Spray a 9 inch springform pan with nonstick cooking spray. Coat sides only with 2 tablespoons of graham cracker crumbs.
In a medium bowl combine remaining 1 cup graham cracker crumbs and apple jelly, mix well. Press in bottom of coated pan.
Bake at 350 degrees F for 8-10 minutes or until set. Cool 5 minutes. Refrigerate for 5 minutes or until completely cooled.
Meanwhile, in a large bowl beat cream cheese at medium speed until smooth and creamy. Gradually beat in brown sugar and sugar until smooth. At low speed, add eggs one at a time, beating until just blended.
In a small bowl combine flour, pumpkin pie spice and pumpkin, mix well. Gradually add to cream cheese mixture, beat until smooht. Pour over crust.
Bake at 350 degrees F for one hour 20 minutes - one hour 30 minutes or until center is set. Turn the oven off, open oven door at least 4 inches. Let cheesecake sit in the oven for 30 minutes.
With sharp knife, loosen cheesecake from sides of pan. Cool in pan for 2 hours.
To serve, cut cheesecake into wedges. Top with whipped topping and nutmeg if desired.

Nutrition Facts : Calories 212.1, Fat 3, SaturatedFat 1.1, Cholesterol 70.6, Sodium 373.7, Carbohydrate 35.9, Fiber 0.4, Sugar 26.1, Protein 11