A low-calorie version of a traditional favorite at 75 calories a slice. Using bread crumbs for the crust is an innovative lowfat touch.
Yield:
12 servingsCrust
Ingredients
vegetable cooking spray
2 or 3 slices whole wheat bread
2 tablespoons unsweetened apple juice
concentrate, thawed
1/4 teaspoon ground cinnamon
Instructions
To prepare the crust:
Tear the bread into pieces, place them in a food processor fitted with the metal blade, and process until the bread forms fine crumbs. Add the apple juice concentrate and cinnamon; process to blend. Pat the crumb mixture evenly into the pie plate. Bake for 5 minutes. Remove from the oven; set aside to cool. (Leave the oven on.)
Filling
Ingredients
1 container (16 ounces) low-fat (1 %) cottage cheese
1 can (15 ounces) unsweetened pumpkin puree
1/2 cup soft tofu
1 large egg
2 egg whites
1 tablespoon whole wheat flour, preferably pastry flour
1/4 cup fructose (or use honey or sugar to taste)
1/4 cup unsweetened apple juice concentrate, thawed
teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
Instructions
To prepare the filling:
In a food processor puree the cottage cheese, pumpkin puree, tofu, egg, egg whites, flour, fructose, apple juice concentrate, cinnamon, nutmeg, and vanilla until smooth. Pour the filling into the cooled crust. Bake until the filling has set, usually about 40 minutes. Let the cheesecake cool on a rack before serving at cool room temperature. (If you prefer, the cheesecake can be refrigerated.)
