High Protein Pumpkin Cheesecake Bars - cooking recipe

Ingredients

2 egg whites
5 ounces fat free cream cheese
2 scoops vanilla whey protein powder
1 cup fat-free cottage cheese
1 cup pumpkin puree
1/2 cup Splenda granular
1 teaspoon vanilla extract
nonstick cooking spray

Preparation

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, chill and store in the fridge.