Pumpkin Cheesecake
makes 6 servings
1 c. low-fat cottage cheese
3/4 c. part-skim ricotta cheese
3/4 c. egg substitute
1/2 c. Splenda
1 t. ground ginger
1 t. vanilla extract
1/2 t. ground nutmeg
1/2 t. cinnamon
1/8 t. salt
1 1/2 cups pumpkin puree
1. Preheat oven to 350 F. Spray 9" glass pie plate with nonstick cooking spray.
2. In food processor or blender, combine cottage cheese and ricotta, process 1 minute until smooth. Transfer to large bowl. Add egg substitute, sugar substitute, ginger, vanilla, nutmeg, cinnamon and salt; stir to mix well. Reserve 1/4 c. of cheese mixture, set aside.
3. Add pumpkin to cheese mixture in large bowl; stir until blended. Scrape batter into prepared pie plate. Drizzle the reserved cheese mixture in 3 concentric circles over the pumpkin batter. With knife, lightly draw the batter from the center towards the outer edge; starting about 2 inches from the line, lightly draw the knife from the outer edge toward the center. Repeat pattern around the pie, alternating directions, until a spiderweb pattern is formed.
4. Bake 45 - 50 minutes, until knife inserted in center comes out clean. Cool completely on rack. Cover and refrigerate until ready to serve.
(From the Weight Watchers Complete Cookbook & Program Basics, 1994)
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