*  Exported from  MasterCook  *

                     Light Pumpkin Praline Cheesecake

Recipe By     : Low Fat * No Fat
Serving Size  : 10   Preparation Time :0:00
Categories    : A New One For Mom                All Newly Typed Not Shared
                Dessert

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CRUST:
   1 1/2  cups          wheat germ
     1/4  cup           firmly packed brown sugar
   3      Tablespoons   margarine -- melted
   1                    egg white -- slightly beaten
					
                        FILLING:
   1      carton        (16 oz.) 1% fat cottage cheese
     1/2  cup           canned pumpkin
     1/2  cup           firmly packed brown sugar
     1/2  teaspoon      vanilla
     1/2  teaspoon      ground cinnamon
          dash          ground cloves
          dash          ground nutmeg
     1/2  cup           egg substitute
  20                    pecan halves -- optional
   2      Tablespoons   lite maple-flavored 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 40-45 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.

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