Pumpkin puree adds texture and body to this reduced-calorie cheesecakes, so you don't miss the cream cheese and eggs.

Pumpkins Image - Masterfile


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

Nutrition Facts

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.

Publication Review By: the Editorial Staff at HealthCommunities.com

Published: 08 Sep 2011

Last Modified: 30 Mar 2015