| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Desserts, Lowfat |
24 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Gingersnap crumbs |
| 2 |
T |
Sugar |
| 6 |
T |
Reduced fat olive oil |
|
|
margarine melted |
|
|
Vegetable cooking spray |
| 16 |
oz |
Reduced fat cream cheese |
|
|
softened |
| 2/3 |
c |
Dark brown sugar |
| 2/3 |
c |
Granulated sugar |
| 2 |
|
Eggs |
| 3 |
|
Egg whites |
| 1 |
c |
Canned plain pumpkin puree |
| 1/4 |
t |
Salt |
| 2 |
T |
Flour |
| 1/2 |
t |
Ground dry ginger |
| 1/2 |
t |
Ground cinnamon |
| 1/4 |
t |
Allspice |
| 2 |
c |
Reduced fat sour cream |
| 1 |
t |
Pure vanilla extract |
| 6 |
T |
Granulated sugar |
INSTRUCTIONS
CRUST: Stir together all ingredients. Spray a 9" pie pan with Crisco
spray Press the mixture onto the sides and bottom of the pan. Bake in
a preheated 350F. oven for 10 minutes. Cool on a rack. FILLING: Cube
the cheese and whip in the food processor or electric mixer. Beat in
the sugars. Add the eggs and egg whites and best until mixture is
smooth and fluffy. Mix in the pumpkin, salt, flour and spices. Pour
filling into cooked crust. Return to a 350F. oven and bake for about
30 minutes or until puffed and set. TOPPING: Mix together the
ingredients. Set aside. TO SERVE: Remove cake from oven and spread
over the topping. Return to oven and bake 5 minutes longer. Cool on a
rack. Chill. Cut into 24 medium squares or 36 small squares and serve
chilled. PER SERVING: Calories 202.64; Fat total 5.02 g; Protein 6.13
g; Saturated Fat 0.88 g; Carbohydrates 33.53 g; Dietary Fiber 0.72 g;
Calories from fat 22%; Calories from carbs 66%. (C) Popular Holiday
recipes copyright Marilyn Harris, 1998. "Cut the Fat in Half Holiday
Menu" and recipes by Marilyn Harris. Reprinted by Calorie Control
Council Nov 1998. URL: http://www.caloriecontrol.org/index.html >from
kitpath@earthlink.net 12/1/98 Recipe by: Marilyn Harris at ccc*
Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 01, 1998,
converted by MM_Buster v2.0l.
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