-CRUST-
1 c Ginger cookie crumbs
Or graham crumbs
2 tb Margarine; calorie-reduced
–melted
FILLING
500 g Cream cheese; light
14 oz Can pumpkin
4 Eggs
160 ml Can evaporated milk; partly
–skimmed
3/4 c Sugar substitute; Splenda
1 ts Cinnamon
1 ts Vanilla
1/2 ts Ginger
1/4 ts Nutmeg
1/8 ts Cloves
For crust, combine crumbs and margarine. Press into bottom of 9-inch
springform pan. Place in freezer while preparing filling.
For filling, in large mixing bowl with mixer at medium speed, beat
cream cheese until soft and creamy. Add remaining ingredients and
beat at low speed until blended and smooth, about 1 minute.
Pour filling into crust. Bake at 350F. for 55 minutes or until sides
begin to pull away from pan and filling is set. Cool 15 minutes then
run knife around sides to loosen cake from pan. Cool on rack to room
temperature. Cover and refrigerate 2 hours or until serving time.
Per serving: Energy – 217 cal, Protein – 7.5 g, Fat – 13.6 g,
Carbohydrates – 16.9 g
Origin: Splenda Low-Calorie Sweetener
From the Collection of Candis Compton
Yields
12 servings