| 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 |
T |
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 |
t |
Vanilla |
| 1/2 |
t |
Ground cinnamon |
| 1 |
ds |
Ground cloves |
| 1 |
ds |
Ground nutmeg |
| 1/2 |
c |
Egg substitute |
| 20 |
|
Pecan halves, optional |
| 2 |
T |
Lite maple-flavored syrup |
INSTRUCTIONS
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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