gluten-free pumpkin cheesecake crepe

gluten-free pumpkin cheesecake crepe
Who doesn't love a good crepe? The gluten-free pumpkin cheesecake crepe is even better with whipped cream and a sprinkle of cinnamon.

5
(1)

egglife wraps are made with cage-free eggs, not flour.

<1g CARBS, <35 CALORIES, 5-6g PROTEIN
The Perfect Wrap for Simple, Delicious, Nutrition!

Makes

6 Servings

6 Original egglife® wraps

8 oz cream cheese, softened

4 oz mascarpone cheese

7 ½ oz canned pumpkin puree, or half of a 15oz can (NOT pumpkin pie filling)

7 oz sweetened condensed milk

½ tsp cinnamon

¼ tsp nutmeg

¼ tsp ground ginger

¼ tsp ground cloves

Optional: whipped cream to garnish

Directions

Step 1

Place all cheesecake ingredients in a food processor and blend until smooth and creamy.

Step 2

Then, place the mixture in refrigerator for at least 30 minutes to allow it to firm up.

Step 3

When ready to serve, spread cheesecake mixture on an egglife® wrap and roll up.

Step 4

Top with whipped cream and a sprinkle of cinnamon if desired.

 

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