Pumpkin Cheesecake - 20g Carbs
Prep Time: 25 Minutes
Servings: 16
1/3 cup graham cracker crumbs
1 can (16 oz) solid pack pumpkin
2 cups low-fat ricotta cheese
3/4 cup sugar
3 Tbsp all-purpose flour
1 Tbsp nonfat dry milk powder
1 Tbsp ground cinnamon
1 tsp ground allspice
1 egg white
3/4 cup canned evaporated skim milk
1 Tbsp vegetable oil
1 Tbsp vanilla
1. Preheat oven to 400F. Spray 9-inch springform pan with nonstick
cooking spray. Add graham cracker crumbs; shake to coat pan evenly.
Set aside.
2. Combine pumpkin and ricotta cheese in food processor or blender;
process until smooth. Add sugar, flour, milk powder, cinnamon,
allspice, egg white, evaporated skim milk, oil, and vanilla; process
until smooth.
3. Pour mixture into prepared pan. Bake 15 minutes. Reduce oven
temperature to 275F; bake 1 hour and 15 minutes. Turn off oven; leave
cheesecake in oven with door closed for 1 hour. Remove from oven; cool
completely on wire rack. Remove sprinform pan side. Cover cheesecake
with plastic wrap; refrigerate at least 4 hours or up to 2 days.
Garnish with fresh fruit, if desired.
Calories: 121
Protein: 4g
Sodium: 56mg
Cholesterol: 4mg
Fat: 2g
Carbohydrates: 20g
Exchanges: 1 1/2 Starch/Bread, 1/2 Fat