Medical Weight Loss Resources

Weight Loss Recipes

A few samples of the hundreds of recipes available on our Signature Patient Website.


Pumpkin Cheesecake

Pumpkin Cheesecake

Nutrition Facts
Serving Size: 1 piece
Calories   237 Calories from Fat 171
% Daily Value *
Total Fat 19g 29%
  Saturated Fat 7g 35%
  Monounsaturated Fat 3g
  Polyunsaturated Fat 1g
  Trans Fat 0g
Cholesterol 102mg 34%
Sodium 277mg 12%
Potassium 143mg 4%
Total Carbohydrate 10g 3%
  Dietary Fiber 3g 12%
  Sugars 4g
Protein 9g 18%
Vitamin A 8% Vitamin C 0%
Calcium 9% Iron 17%
* The Percent Daily Values are based on a 2,000 calorie diet. Your values may change depending on your calorie needs.
Pumpkin Cheesecake


Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Serves: 12
Serving Size: 1 piece


  • 1½ cup Bob's Red Mill® Almond Meal/Flour
  • 1 cup Splenda® granulated
  • 3 Tbsp butter
  • 2 8-oz package low-fat cream cheese
  • 2 tsp vanilla extract
  • 1½ cup Libby's® Pure Pumpkin
  • ½ cup light sour cream
  • 4 large eggs
  • 1½ tsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp nutmeg
  • ¼ tsp cloves, ground
  • ¼ tsp salt



  1. Heat oven to 350 degrees F.
  2. Mix almond meal, 3 Tbsp Splenda®, and melted butter.
  3. Pat mixture into 9-inch spring form pan.
  4. Bake for 8-10 minutes until the crust begins to brown. Be careful not to burn.


  1. Reduce oven to 300 degrees F.
  2. Place the cream cheese, remaining Splenda®, and extract in a large bowl and mix until smooth.
  3. Add pumpkin and sour cream, and mix on medium speed until blended.
  4. Add eggs one at a time, mixing between each.
  5. Add spices and salt and blend.
  6. Pour filling over crust, tapping the pan gently on your counter to settle it.
  7. Bake for 1 hour 10 minutes or until a knife inserted in the center comes out clean.
  8. Remove from oven and allow to cool at least 20 minutes before removing the ring from the pan.
  9. Chill for at least 2 hours before serving.
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