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

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