| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
A new one f, All newly t, Dessert |
10 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Wheat germ |
| 1/4 |
c |
Firmly packed brown sugar |
| 3 |
tb |
Margarine; melted |
| 1 |
|
Egg white; slightly beaten |
| 1 |
|
Carton (16 oz.) 1% fat cottage cheese |
| 1/2 |
c |
Canned pumpkin |
| 1/2 |
c |
Firmly packed brown sugar |
| 1/2 |
ts |
Vanilla |
| 1/2 |
ts |
Ground cinnamon |
| 1 |
ds |
Ground cloves |
| 1 |
ds |
Ground nutmeg |
| 1/2 |
c |
Egg substitute |
| 20 |
|
Pecan halves; optional |
| 2 |
tb |
Lite maple-flavored syrup |
INSTRUCTIONS
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@aol.com on Jul 21, 1997
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