A blend of low-fat ricotta cheese and fat-free
cream cheese keeps this cheesecake within reach of dieters.
Pumpkin Cheesecake
- 3/4 cup finely crushed graham crackers
2 tablespoons margarine or butter, melted
1 (15-ounce) carton low-fat ricotta cheese
1 (8-ounce) tub fat-free cream cheese
1 cup canned pumpkin
1/2 cup skim milk
1 envelope unflavored gelatin
2 teaspoons finely shredded orange peel (set aside)
1/2 cup orange juice
1/3 cup granulated sugar
1/3 cup packed brown sugar
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
Light whipped dessert topping (optional)
Pumpkin pie spice (optional)
- For crust, in a medium mixing bowl stir
together the crushed graham crackers and melted margarine or
butter until crackers are moistened. Press mixture onto bottom
of a 9-inch springform pan. Refrigerate while preparing filling.
- For filling, in a food processor bowl
or blender container combine half of the ricotta cheese, half
of the cream cheese, half of the pumpkin, and half of the milk.
Cover and process or blend until smooth. Transfer to a large
mixing bowl. Repeat remaining ricotta, cream cheese, pumpkin,
and milk.
- In a small saucepan sprinkle the gelatin
over orange juice; let stand 5 minutes. Cook and stir over mixture.
Stir in the orange peel, granulated sugar, brown sugar, vanilla,
and the pumpkin pie spice. Pour mixture into chilled crust. Cover;
refrigerate for at least 4 hours or until firm.
- To serve, loosen crust from sides of pan;
remove sides of pan. Cut into wedges. If desired, garnish with
whipped topping and sprinkle with additional pumpkin pie spice.
Makes 12 servings.
Nutritional facts per serving: calories:
142, total fat: 2g, saturated fat: 0g, cholesterol: 7mg, sodium:
214mg, carbohydrate: 23g, fiber: 1g, protein: 11g
Exchanges: 1 1/2 Starch, 1 Lean Meat
Recipe provided by Better
Homes and Gardens - BHG.com
a member of the Home
and Family Network for the best of cooking,
gardening,
decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
