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Lemony Light Cheesecake
Crust
15 reduced-fat creme-
filled chocolate
sandwich cookies,
finely crushed (about
1
1
⁄2 cups crumbs)
2 tablespoons butter
or margarine, melted
Filling
3 packages (8 oz.
each) light cream
cheese
1 cup sugar
1 tablespoon all-
purpose flour
4 eggs
1
⁄4 cup lemon juice
1 teaspoon grated
lemon peel
Spray bottom and sides of 9-inch springform pan with
no-stick cooking spray.
To make Crust, combine cookie crumbs and butter in
medium bowl; mix well. Press mixture firmly into bottom
of springform pan. Chill while making Filling.
To make Filling, place cream cheese, sugar, and flour in
mixer bowl. Attach bowl and flat beater to mixer. Turn to
Speed 2 and mix about 30 seconds. Stop and scrape bowl.
Turn to Speed 2 and mix about 30 seconds longer. Stop
and scrape bowl.
Add eggs, lemon juice, and lemon peel. Turn to Stir Speed
and mix about 30 seconds. Stop and scrape bowl. Turn
to Speed 2 and mix 15 to 30 seconds longer, just until
blended. Do not over beat. Pour Filling into Crust.
Place top oven rack in center of oven. Place pan of hot
water on bottom rack of oven. Place cheesecake on rack
in center of oven. Bake at 325°F for 50 to 60 minutes,
or until cheesecake is set when pan is jiggled slightly.
Do not overbake.
Turn off oven; open oven door. Let cheesecake stand in
oven 30 minutes. Remove from oven. Cool completely on
wire rack away from drafts. Cover and refrigerate 6 to
8 hours before serving.
Yield: 16 servings.
Per serving: About 169 cal, 6 g pro, 20 g carb,
7 g fat, 68 mg chol, 214 mg sod.
Tawny Pumpkin Pie
1 can (16 oz.) pumpkin
3
⁄4 cup firmly packed
brown sugar
3 eggs
1 teaspoon cinnamon
1
⁄2 teaspoon ginger
1
⁄2 teaspoon salt
1
⁄4 teaspoon cloves
1
1
⁄4 cups low-fat milk
Pie Pastry for
One-crust Pie
(see page 43)
Place pumpkin, brown sugar, eggs, cinnamon, ginger,
salt, and cloves in mixer bowl. Attach bowl and flat beater
to mixer. Turn to Speed 2 and mix about 30 seconds. Stop
and scrap bowl. Continuing on Speed 2, slowly add milk
and mix about 1
1
⁄2 minutes.
Follow procedure for One-crust Pie. Fill with pumpkin
mixture. Bake at 400°F for 40 to 50 minutes, or until knife
inserted near center comes out clean.
Yield: 8 servings.
Per serving (filling and crust): About 280 cal,
6 g pro, 41 g carb, 11 g fat, 87 mg chol,
325 mg sod.