DIY Healthy Pumpkin cake recipe! With this healthy pumpkin cheesecake can come Christmas. Soon it’s Christmas. This means a lot of delicious pastries and biscuits! But at Christmas you can also have a healthy treat.
Christmas pumpkin cheesecake
- 400 g Greek Yogurt (Low Fat) Nature unsweetened
- 400 g Pumpkin (canned)
- 36 g Pudding powder vanilla
- 100 g Egg white
- 3 g Cinnamon
- 3 g Cloves
- 3 g Star anise
- Preheat the oven to 200 °C.
- Put all the ingredients together in a mixing bowl and mix.
- Fill the finished dough into a suitable shape. (I used a silicone bread mold)
- Bake the cake in the oven for about 25 minutes to 200 °C.
- Place the oven and leave in the oven for a further 15 minutes.
- Remove the cake from the oven, allow to cool briefly, then leave to cool in the fridge for at least two hours.
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