Title: Light Pumpkin Praline Cheesecake
Categories: Dessert
Yield: 10 Servings

		Crust:
1 1/2	c	Wheat germ
1/4	c	Firmly packed brown sugar
3	tb	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.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Low Fat * No Fat

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