Ingredients
- 1 medium pie pumpkin, acorn squash or butternut squash (how-to roast squash)
1 quart whole milk yogurt, strained overnight or up to 24 hours (discard whey)
½ cup agave nectar
1 tablespoon vanilla extract
1 tablespoon lemon juice
1 tablespoon cinnamon
¼ teaspoon celtic sea salt
Description
From Elana's Pantry Bloghttp://www.elanaspantry.com/pumpkin-cinnamon-cheesecake/She Is The Maven Of Gluten Free! I Used Hone In Nutrition Info Instead Of Agave, As I Used That Instead.
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