INGREDIENTS

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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