The top will crack when cooking, so plan on serving with a dollop of fat-free whipped topping to hide the cracks. This recipe is for a 9" pie pan.
24 ounces fat-free cream cheese (bar type) at room temperature
3/4 cup canned pumpkin
1/2 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup egg substitute (equal to 3 eggs)
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
2 tablespoons packaged cornflake crumbs (optional)
fat-free whipped topping, optional
Preheat oven to 325 degrees. In a large bowl, combine cream cheese, pumpkin, sugar, and vanilla. Using an electric mixer, beat at high speed until blended. On low speed, beat in egg substitute and spices. Increase speed to high, and continue to beat until well blended.
Spray a 9" pie pan with nonstick cooking spray. Add cornflake crumbs (optional) to the pan and shake lightly to coat bottom and sides with crumbs. Pour in cream cheese mixture. Bake for 45 minutes or until center is set but not firm. Cool on wire rack.
This dessert should be stored in the refrigerator for several hours before serving. Top with optional whipped topping when serving.
Makes 12 servings
8 servings
Each Serving
1/12 cheesecake
Carb Servings: 1
Exchanges:
1 carbohydrate
Nutrient Analysis
calories 86
total fat 0g
saturated fat 0g
cholesterol 10mg
sodium 362mg
total carbohydrate 12g
dietary fiber 0g
sugars 8g
protein 9g
Source: Quick & Healthy Volume II, 2nd Edition, © 2009 Brenda J. Ponichtera, R.D, Published by Small Steps Press, publishing health conscious books for the general population, a division of the American
Diabetes Association; $18.95;
To order call 1-800-232-6733
or ORDER NOW!
Also available at local bookstores and online from Amazon, Borders, and Barnes and Noble.
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