Low-Fat Pumpkin Cheesecake Pie Pt 2

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See part 1

Original recipe makes 1 servings



firmly on the cheese to force out as much liquid as possible, making relatively dry curds. Transfer the cottage cheese to a food processor and process for 2 full minutes or until absolutely smooth, without a trace of graininess. Add the cream cheese, yogurt, sugar, flour and vanilla. Process until smooth. Remove 1/3 cup of this mixture and set it aside for marbleizing the top of the pie. Add the egg whites, pumpkin, brown sugar, spices, and salt to the processor. Pulse until thoroughly blended. Pour the pumpkin mixture into the prepared crust, taking care not to dislodge the crumbs. To make the marbleized design, spoon 5 separate pools of the reserved cream cheese batter on the top of the pie. Draw the tip of a knife through the contrasting batters in a swirling pattern. Bake for 30 minutes, or until the top of the pie is set and no longer sticky to the touch. Cool the pie on a wire rack. Serve at room temperature. (Refrigerate any leftovers.) Light Touch: This pie filling contains only 11 percent fat. Adding the crumb crust gives a relatively modest total of 19 percent calories from fat. Advance Preparation: Pie can be baked 1 day in advance, covered, and refrigerated. Bring to room temperature before serving. Nutritional analysis per serving: 214 calories, 8 g protein, 5 g fat, 1.6 g saturated fat, 37 g. carbohydrate, 303 mg sodium, 8 mg cholesterol. From Have Your Cake and Eat It, Too (William Morrow and Company, Inc., copyright 1993 by Susan G. Purdy). Recipe by: Good Morning America

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