Pumpkin Cheesecake Bars Recipe

6 tbsp “All Whites” OR 2 egg whites
5 oz. fat free cream cheese
62g (2 scoops) IsoPure Zero Carb protein isolate (vanilla)
1 cup (226g) 1% cottage cheese
1 cup pumpkin puree
½ cup Splenda
1 tsp vanilla extract
non-stick cooking spray

Preheat oven to 350 degrees. In a blender, combine all ingredients and mix well.

Spray 8 mini-loaf tins with non-stick spray, and distribute batter evenly. Bake for about 25-30 minutes.

When the bars are done, flip them out of the pan onto a sheet of foil, and chill in the fridge.

Makes 8 bars.

PER BAR:
CAL 80
FAT .4g
CRB 4.5g
PRT 13.75g