Scott
October 11th, 2005, 01:13 PM
Since i recently read about a 1,200 lb pumpkin that could make an estimated 600 pies i thought i would post this recipe, compliments of a fbb friend of mine, in light of the time of the year it is. Enjoy :p
CPB Healthy Pumpkin Cheesecake
By Pam Brown
Crust:
2 low fat Graham Cracker Crusts
Filling:
2 Cups low fat cottage cheese
1 ½ cups Splenda
1/3 cup dry, uncooked oatmeal
10 egg whites
1 1/2 tsp gound cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1/4 tsp all spice
1/8 tsp salt
( I did find using the Pumpkin Pie spice more cost effective as I don't use all these spices normally and It was still very yummy)
15 ounce can of plain pumpkin (or almost 2 cups of cooked yams or sweet potatoes)
Topping (optional)
Lite whipped topping
Crumbled pecans
Preheat oven to 325 degrees. In a large bowl, blend the cottage cheese, Splenda, oatmeal, egg whites and spices with a hand blender until smooth. Add the pumpkin (yams or sweet potatoes) beat until very smooth. Pour the mixture into the pie crusts and bake for 1 ¼ hours. Turn off the oven and let the pies stand in the open oven for 30 minutes. Transfer to a wire rack and let cool completely. Slice and enjoy with or without topping and pecans.
CPB Healthy Pumpkin Cheesecake
By Pam Brown
Crust:
2 low fat Graham Cracker Crusts
Filling:
2 Cups low fat cottage cheese
1 ½ cups Splenda
1/3 cup dry, uncooked oatmeal
10 egg whites
1 1/2 tsp gound cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1/4 tsp all spice
1/8 tsp salt
( I did find using the Pumpkin Pie spice more cost effective as I don't use all these spices normally and It was still very yummy)
15 ounce can of plain pumpkin (or almost 2 cups of cooked yams or sweet potatoes)
Topping (optional)
Lite whipped topping
Crumbled pecans
Preheat oven to 325 degrees. In a large bowl, blend the cottage cheese, Splenda, oatmeal, egg whites and spices with a hand blender until smooth. Add the pumpkin (yams or sweet potatoes) beat until very smooth. Pour the mixture into the pie crusts and bake for 1 ¼ hours. Turn off the oven and let the pies stand in the open oven for 30 minutes. Transfer to a wire rack and let cool completely. Slice and enjoy with or without topping and pecans.