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Рецепт Pumpkin Cheesecake Pie/Lowfat
by Global Cookbook

Pumpkin Cheesecake Pie/Lowfat
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  Порций: 10

Ингредиенты

  • 1 c. Gingersnap cookie crumbs
  • 1 Tbsp. Brown sugar
  • 3 Tbsp. Margarine melted
  • 1 env unflavored gelatin
  • 1/4 c. Skim lowfat milk cool
  • 1/2 c. Skim lowfat milk boiling
  • 16 ounce Can pumpkin
  • 8 ounce Lite cream cheese softened
  • 3/4 c. Brown sugar packed
  • 1 tsp Vanilla extract
  • 1 tsp Grnd cinnamon
  • 1/2 tsp Salt
  • 1/8 tsp Grnd cloves
  • 1 c. Lite froz whip topping thaw

Инструкции

  1. In 9-in pie plate, combine gingersnap crumbs and 1 tb brown sugar. Drizzle with melted margarine. Pat crumbs into bottom and up side of pie plate to make crust; set aside. In blender, sprinkle unflavored gelatin over cool lowfat milk; let stand 2 minutes. Add in warm lowfat milk and process at low speed till gelatin is completely dissolved, about 2 minutes. Add in pumpkin, cream cheese, 3/4 c brown sugar, vanilla, cinnamon, salt and cloves. Process at high speed till thoroughly blended, scraping sides frequently, about 5 minutes. Pour into prepared crust. Refrigeratetill hard, about 3 hrs. Top with whipped topping.
  2. yummy!