Recipe - Light Pumpkin Praline Cheesecake

CRUST
1 One half cup Wheat germ
One fourth cup Firmly packed brown sugar
3 tablespoon Margarine; melted
1 Egg white; slightly beaten

FILLING
1 Carton (16 oz.) 1% fat
cottage cheese
One half cup Canned pumpkin
One half cup Firmly packed brown sugar
One half teaspoon Vanilla
One half teaspoon Ground cinnamon
1 ds Ground cloves
1 ds Ground nutmeg
One half cup Egg substitute
20 Pecan halves; optional
2 tablespoon Lite mapleflavored syrup

Preheat oven to 350. Lightly spray a 9 inch pie plate with nonstick cooking
spray.

For crust, combine wheat germ and brown sugar. Add margarine and egg white;
mix well. Press mixture onto bottom and sides of plate. Bake 8 minutes;
remove from oven.

For filling, blend cottage cheese in blender or food processor until
smooth. Add pumpkin, brown sugar, vanilla and spices; blend well. Add egg
substitute; blend just until all ingredients are combined. Pour into crust.

Bake 4045 minutes or until center is almost set. Cool completely.
Refrigerate 3 hours or overnight. Just before serving, arrange pecans on
top of cheesecake and drizzle with syrup. Makes 10 servings.

Recipe by: Low Fat * No Fat Posted to MCRecipe Digest V1 #683 by
L979@aol.com on Jul 21, 1997