Pumpkin puree adds texture and body to this reduced-calorie cheesecakes, so you don't miss the cream cheese and eggs.
2 cups fat-free cottage cheese
1 cup part-skim ricotta cheese
2 tablespoons cornstarch
1 can (15 ounces) unsweetened pumpkin puree
1/2 cup packed light brown sugar
1/3 cup maple syrup
1 large egg
2 large egg whites
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon nutmeg
1. Preheat the oven to 325°F. In a food processor, combine the cottage cheese, ricotta, and cornstarch, and puree until very smooth, about 1 minute.
2. Add the pumpkin puree, brown sugar, maple syrup, egg, egg whites, cinnamon, ginger, salt, and nutmeg, and puree until well combined.
3. Spoon the mixture into ten 6-ounce custard cups or ramekins and bake until set, about 30 minutes. Serve chilled or at room temperature. Makes 10 servings
|Per Serving 163 calories, 2.5g total fat (1.4g saturated), 33mg cholesterol, 2g dietary fiber, 25g carbohydrate, 10g protein, 227mg sodium|
Good source of: beta carotene, riboflavin
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.