Name: Low-Fat Pumpkin Cheesecake Pie Pt 2
Ingredients: See part 1

After years of society belittling the calling of motherhood, something wonderful is happening – something wonderfully counter-cultural! In the midst of the anti-life, anti-motherhood philosophies which pervade the culture, there is a new generation of young ladies emerging whose priorities are not determined by the world’s expectations of them. They have grown up in homes where fathers shepherd them, where children are not merely welcome, but where they are deeply loved. Some of these women have been home educated, which means that many of them have grown up around babies and their mothers. They have learned to see motherhood as a joy and a high calling, because their parents see it that way. And when asked about their future, these girls know their own minds. These are the future mothers of the Church. Young women who are not afraid to say that the goal of all of their education and training is to equip them to pursue the highest calling of womanhood, the office of wife and mother.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
		Gma5	1	servings

INGREDIENTS

See part 1

INSTRUCTIONS

firmly on the cheese to force out as much liquid as possible, making
relatively dry curds. Transfer the cottage cheese to a food processor and
process for 2 full minutes or until absolutely smooth, without a trace of
graininess.
Add the cream cheese, yogurt, sugar, flour and vanilla. Process until
smooth. Remove 1/3 cup of this mixture and set it aside for marbleizing the
top of the pie. Add the egg whites, pumpkin, brown sugar, spices, and salt
to the processor. Pulse until thoroughly blended. Pour the pumpkin mixture
into the prepared crust, taking care not to dislodge the crumbs.
To make the marbleized design, spoon 5 separate pools of the reserved cream
cheese batter on the top of the pie. Draw the tip of a knife through the
contrasting batters in a swirling pattern. Bake for 30 minutes, or until
the top of the pie is set and no longer sticky to the touch. Cool the pie
on a wire rack. Serve at room temperature. (Refrigerate any leftovers.)
Light Touch:
This pie filling contains only 11 percent fat. Adding the crumb crust gives
a relatively modest total of 19 percent calories from fat. Advance
Preparation: Pie can be baked 1 day in advance, covered, and refrigerated.
Bring to room temperature before serving.
Nutritional analysis per serving: 214 calories, 8 g protein, 5 g fat, 1.6 g
saturated fat, 37 g. carbohydrate, 303 mg sodium, 8 mg cholesterol.
From Have Your Cake and Eat It, Too (William Morrow and Company, Inc.,
copyright 1993 by Susan G. Purdy).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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