 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | ounce | low fat keebler graham cracker crust | 1 1/3 | ounces | 1% low fat cottage cheese | 1 1/8 | ounces | ricotta cheese, fat free | 1 | fluid ounce | 1 carton Egg Beaters | 2 | tablespoons | granulated sugar substitute (splenda) | 1/8 | teaspoon | ground ginger | 1/8 | teaspoon | vanilla extract | 1/8 | teaspoon | nutmeg | 1/8 | teaspoon | cinnamon, ground | 1/3 | dash | salt | 1/3 | cup | pumpkin, canned |
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Steps
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Sequence
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Step
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| | 1 | Preheat the oven to 350 degrees, spray a 9 inch glass pie plate with nonstick cooking spray. Sprinkle the graham cracker crumbs over the bottom of the pie plate. | | 2 | In food processor or blender, combine the cottage cheese and ricotta; process until smooth, about i minute. Transfer to a large bowl; stir in the egg substitute, sugar ginger, vanilla, nutmeg, cinnamon and salt. Reserve 1/4 cup of the batter. Add the pumpkin to the batter, stir until blended. Scrape the batter into the pie plate, then dribble the reserved batter in 3 concentric circles over the pumpkin batter. With a knife, lightly draw a line through the batter from the center toward the outer edge, about 2" from the line, lightly draw the knife through the batter from the outer edge toward the center. Repeat around the pie alternating directions, to make a spider web effect. | | 3 | Bake until a knife inserted in the center comes out clean, 45 to 50 minutes. Refrigerate, covered, until ready to serve. | | 4 | calories 218, total fat 4g, sodium 344, carbohydrates 33g, fiber 1g, protein 12g, PointsPlus per serving 6 |
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