Title: Light Pumpkin Praline Cheesecake
Categories: A new one f, All newly t, 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 c Canned pumpkin
1/2 c Firmly packed brown sugar
1/2 ts Vanilla
1/2 ts Ground cinnamon
1 ds Ground cloves
1 ds Ground nutmeg
1/2 c Egg substitute
20 Pecan halves; optional
2 tb 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.

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