| 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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