Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Low Fat Dessert
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 1/2 c Wheat germ
1/4 c Brown sugar -- firmly packed
3 tb Margarine -- melted
1 Egg white -- slightly beaten
Filling:
16 oz Cottage cheese (1% fat)
1/2 c Canned pumpkin
1/2 c Brown sugar -- firmly packed
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
Preheat oven to 350°F. Lightly spray a 9" 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 to 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.
