With only 2 grams of fat per slice this low-calorie cheesecake is within the reach of many dieters.
Recipe from Better Homes and Gardens
3/4 cup finely crushed graham crackers
2 tablespoons margarine or butter, melted
1 15 ounce carton low-fat ricotta cheese
1 8 ounce tub fat-free cream cheese
1 cup canned pumpkin
1/2 cup skim milk
1 envelope unflavored gelatin
2 teaspoons finely shredded orange peel (set aside)
1/2 cup orange juice
1/3 cup granulated sugar
1/3 cup packed brown sugar
2 teaspoons vanilla
1 teaspoon pumpkin pie spice
Light whipped dessert topping (optional)
Pumpkin pie spice (optional)
For crust, in a medium mixing bowl stir together the crushed graham crackers and melted margarine or butter until crackers are moistened. Press mixture onto bottom of a 9-inch springform pan. Refrigerate while preparing filling.
In a small saucepan sprinkle the gelatin over orange juice; let stand 5 minutes. Cook and stir over low heat until gelatin is dissolved. Stir into pumpkin mixture. Stir in the orange peel, granulated sugar, brown sugar, vanilla, and the pumpkin pie spice. Pour mixture into chilled crust. Cover; refrigerate for at least 4 hours or until firm.
To serve, loosen crust from sides of pan; remove sides of pan. Cut into wedges. If desired, garnish with whipped topping and sprinkle with additional pumpkin pie spice.
Makes 12 servings.
1-1/2 Starch, 1 Lean Meat
Per Serving: cal. (kcal) 142, Fat, total (g) 2, chol. (mg) 7, sat. fat (g) 0, carb. (g) 23, fiber (g) 1, pro. (g) 11, sodium (mg) 214, Percent Daily Values are based on a 2,000 calorie diet
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