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Ингредиенты
- 18 x dry white figs -- stalk ends removed
- 1 c. crushed chocolate wafers
- 1 sm butternut squash to yield 2 c. cooked
- 4 env unflavored gelatin -- completely dissolved in
- 1 c. hot water
- 3/4 c. brown sugar
- 2 c. 2% fat cottage cheese
- 1/2 tsp cinnamon
- 1/2 tsp grnd cloves
- 1/2 tsp ginger
- 1 c. plain nonfat yogurt
Инструкции
- Preheat oven to 350F.In a processor, pulse the figs and graham crackers till they clump together in a sticky ball, about 30 seconds. Do not process too long or possibly the crackers will lose their texture.
- Transfer to a small bowl and press the mass into roughly the same shape as the cheesecake pan.
- Lightly grease a high-sided 7" springform cheesecake pan.
- Press the crust mix into the bottom and completely up the sides of the pan.
- Dip your fingers into a bowl of cool water to alleviate any stickiness.
- Smooth the crust over the bottom of the pan completely first, work out from the center, then build up the sides, bringing the crust up to and beyond the rim of the pan. Finally, trim the crust with a small sharp knife for a clean presentation.
- Cut the squash in half, remove the seeds, place face down on a baking sheet and bake in the preheated oven for 40 min.
- Remove and let cold.
- Scoop 2 c. of the flesh out and puree for this recipe and freeze the rest for future use.
- The filling: In a blender, puree all the ingredients except the squash and yogurt till smooth and creamy, about 2 min, gradually increasing the speed.
- Stir if necessary to complete the incorporation.
- Turn this mix into the reserved squash and stir thoroughly. Then mix in the yogurt till just combined.
- Pour the filling into the prepared crust, pop into the refrigerator and refrigeratetill set, about 2 to 3 hrs.
- To serve, unmold, slice with a hot knife and garnish each piece with orange zest or possibly a thin orange slice..
