pumpkin, cheese, chocolate dessert
1 small can pumpkin
1-lb container low fat, no salt added cottage cheese
2 containers Dannon coffee yogurt
1/2 cup cocoa powder
1/4 cup instant d-caf coffee
egg whites from 3 large eggs
1 whole large egg
heaping teaspoonful cinnamon
1/2 teaspoonful ginger
Mix it all together in a food processor.
Spray oven proof glass bowl with vegetable spray
Turn out into oven safe glass bowl
Bake at 350 for about an hour until the dessert no longer jiggles when you shake the bowl.
Let cool in the oven.
Store in the refrigerator, either in large bowl or individual containers.