Pumpkin Cheesecake

Serves: 6
WW Points: 5

9 graham crackers -- made into crumbs
1 cup cottage cheese, lowfat
3/4 cup part-skim ricotta cheese
3/4 cup egg substitute
1/2 cup sugar
1 teaspoon ground ginger
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
15 ounces pumpkin puree -- canned

Preheat the oven to 350° F; spray a 9" glass pie plate with nonstick cooking spray. Sprinkle the graham cracker crumbs over the bottom of the pie plate.

In a food processor or blender, combine the cottage cheese and rocotta; process until smooth, about 1 minute. Transfer to a large bowl, stir in the egg substitute, sugar, ginger, vanilla, nutmeg, cinnamon, and salt. Reserve 1/4 cup of the batter. Add the pumpkin to the batter; stir until blended.

Scrape the batter into the pie plate, then drizzle the reserved batter in 3 concentric circles over the pumpkin batter. With a knife, lightly draw a line through the batter from the center toward the outer edge; about 2" from that line, lightly draw the knife through the batter from the outer edge toward the center. Repeat around the pie, alternating directions, to make a spiderweb.

Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool completely on rack. Refrigerate, covered, until ready to serve.

Nutritional Analysis:
Per Serving: 255 Calories; 7g Fat (26.1% calories from fat); 13g Protein; 35g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 363mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 Fat; 1 Other Carbohydrates.

From: http://livinglowfat.com/

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