Light pumpkin praline cheesecake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Wheat germ |
| ¼ | cup | Firmly packed brown sugar |
| 3 | tablespoons | Margarine; melted |
| 1 | Egg white; slightly beaten | |
| 1 | Carton (16 oz.) 1% fat cottage cheese | |
| ½ | cup | Canned pumpkin |
| ½ | cup | Firmly packed brown sugar |
| ½ | teaspoon | Vanilla |
| ½ | teaspoon | Ground cinnamon |
| 1 | dash | Ground cloves |
| 1 | dash | Ground nutmeg |
| ½ | cup | Egg substitute |
| 20 | Pecan halves; optional | |
| 2 | tablespoons | Lite maple-flavored syrup |
Directions
CRUST
FILLING
Preheat oven to 350. Lightly spray a 9 inch pie plate with nonstick cooking spray.
For crust, combine wheat germ and brown sugar. Add margarine and egg white; mix well. Press mixture onto bottom and sides of plate. Bake 8 minutes; remove from oven.
For filling, blend cottage cheese in blender or food processor until smooth. Add pumpkin, brown sugar, vanilla and spices; blend well. Add egg substitute; blend just until all ingredients are combined. Pour into crust.
Bake 40-45 minutes or until center is almost set. Cool completely.
Refrigerate 3 hours or overnight. Just before serving, arrange pecans on top of cheesecake and drizzle with syrup. Makes 10 servings.
Recipe by: Low Fat * No Fat Posted to MC-Recipe Digest V1 #683 by L979@... on Jul 21, 1997