INGREDIENTS
Brownie Bottom:
2 tbsp
coconut oil
3 tbsp
semisweet mini chocolate chips
1/3 cup
pumpkin puree
2 tbsp
mashed banana
1/2 tsp
pure vanilla extract
1
large egg
3 tbsp
raw sugar
1/2 tsp
baking powder
1/8 tsp
salt
2 1/2 tbsp
unsweetened cocoa powder
1/4 tsp
instant coffee granules
1/4 cup
whole wheat pastry flour (I haven't tested this with any other flours, just fyi)
Cheesecake Filling:
2 cups
low-fat cottage cheese
1/2 cup
1% or non-fat plain Greek yogurt
2
large eggs
3 tbsp
raw sugar - 9 tsp sugar
3 tbsp
whole wheat pastry flour
1 tsp
vanilla extract
Raspberry Sauce:
10 oz
frozen raspberries (no sugar/sweetener added)
2 tbsp
raw sugar
1 tbsp
cornstarch
1/3 cup
water