Title: Pumpkin Dessert Squares (Low Fat)
Categories: Dessert Diet
Yield: 20 Servings

3	c	Gingersnap cookie crumbs
1/3	c	Reduced fat marg. melted
24	oz	Fat Free Cream Cheese softened
1 1/2	c	Sugar, divided
3	lg	Eggs, divided
1	ts	Vanilla
16	oz	Canned pumpkin
1 1/2	ts	Pumpkin pie spice
12	oz	Can evaporated SKIM milk

Mix cookie crumbs and margarine. Press into 13 x 9 inch baking pan.

Beat cream cheese with electric mixer on medium speed until smooth. Add 3/4 cup sugar, two of the eggs and vanilla, mixing until well blended. Pour over crust.

Beat remaining one egg in separate bowl. Stir in pumpkin, remaining 3/4 cup sugar and pumpkin pie space. Gradually stir in the milk. Pour over cream cheese layer.

Preheat oven to 375. Bake one hour OR until set. Cool. Refrigerate until ready to serve.

Garnish with Cool Ship Lite topping and additional cookie crumbs if desired.

Per Ser. Cal 200; Fat 5 g, Chol 35 mg

Philadelphia Free Cookbook

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

previous

next