30grams ofegg whitethis is equal to the egg white of one egg
125gramspumpkin pureeI simply use a small glass of baby food with 100% pumpkin
250gramslow fat greek yoghurt
sweetener of choiceI use stevia and flavdrops, but every other sweetener works as well
Put the cookies in a freezer bag or a small paper bag and beat them into small crumbs. Mix the cookie crumbs with the oats, light butter and the egg white to a sticky dough. Spread this dough evenly on your muffin cups and press it nice and flat on the bottom.
For the cheesecake batter, simply mix the pumpkin puree, the low-fat curd and the starch with the egg to a smooth mixture. Refine with cinnamon and a pinch of salt and add your choice of sweetness.(I always like it very sweet, so I combine a few drops of Stevia with one and a half pipettes of Flavdrops).
Spread the dough evenly on the tins and bake in a preheated convection oven at 180 degrees for about 30 minutes.
Cool down the muffins well and let them chill in the refrigerator for another hour or two.