Sweet Potato Custard Pie

[4 servings:1 Fueling, 1/4 lean, 1/2 to 1-1/2 condiments, 1/2 fat]

Ingredients:
4 packets Honey Sweet Potato (any shake or smoothie works great for this!)
1 cup 1% cottage cheese (2/3 lean)
1 egg, beaten (1/3 lean)
2 Tablespoon Walden Farms Sugar Free Walnut Maple syrup (1 condiment)
1/2 teaspoon Pumpkin Spice (1/2 Condiment)
4 Tablespoon light cream cheese (2 fat)
1/4 cup Unsweetened Coconut Milk (1/2 condiment)


Directions:

• Preheat oven 350*F
• Blend all 4 fueling packets and all ingredients in a food processor. Pulse until creamy.
• Pour batter into four(4) 7-oz ramekins (spritzed bottom with 1 quick spray Pam to keep cheesecake from sticking.)
• Pour water inside cake pan halfway up to set the 4 ramekins into to bake in a water bath.
• Bake approximately 25-30 minutes. (* Oven temps vary so make sure to watch them. You want a creamy Custard texture not a firm tofu texture.)
• *Optional: Top with 2 Tbls Rediwhip (1 condiment) on Each just before serving.
• Keep in Fridge 3-4 days or Freeze extras with label of condiments used for each.

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If you would like information about the Awesome Optavia Life or how you can have a Free Personal Health Coach Email me: becreativelyhealthy@gmail.com
 

(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)