Thanksgiving Desserts
Sunday, November 27th, 2005
How could I forget the desserts! The best part about Thanksgiving, the reason you wake up from that long turkey induced nap…desserts!
I brought cookies, Coconut Cookies and Cranberry Oatmeal Cookies. I was informed today that the Cranberry Oatmeal cookies are long gone…I think those were the winner this year. Mom had already finished her desserts by the time we got to VA on Wednesday. She had made our family famous Five Flavor Pound cake the previous weekend and she had just pulled the Pumpkin Cheesecake out of the oven when we arrived. We have made pumpkin cheesecake in the past…but this year Mom lightened it up. It is so good, you don’t even miss all of the bad stuff and I don’t feel guilty about eating a huge hunk of it! Mom said to make sure everything is all room temperature and use a hand or stand mixture to ensure an even and smooth consistency.
Guiltless Pumpkin Cheesecake
Crust:
1-1/4 cups finely crushed graham crackers
1/2 cup finely chopped pecans
2 tbs. melted butter
Filling:
2/3 cup nonfat plain yogurt
2 (8 oz.) packages light cream cheese, softened
1-3/4 cups canned pumpkin
2 eggs
1/2 cup sugar
1/2 cup brown sugar
1-1/2 cups nonfat evaporated milk
2 teaspoons ground cinnamon
1/4 ground cloves
1 tsp. ground ginger
1/8 tsp. salt
1 tsp. vanilla
1. Preheat oven to 350.
2. Make crust: combine graham cracker crumbs, pecans and butter in a bowl and mix well. Firmly press mixture into the bottom of a 9 inch springform pan that has been sprayed with non stick cooking spray. Place crust in freezer while preparing filling.
3. To make filling: In a medium bowl, beat yogurt and cream cheese until creamy. In a separate bowl, combine remaining filling ingredients and beat until creamy. Stir into cream cheese mixture and beat until well mixed and creamy.
4. Pour filling into crust and bake for 2 hours or until middle slightly jiggles when tapped. Cool in refrigerator at least 4 hours (overnight is better) before serving. Garnish with whipped topping or cinnamon if desired. Makes 16 servings
Per serving: 192 calories, 8 gm. fat, 1 gram fiber (4 points) ENJOY!
From December 2005 Issue of Healthy Cooking:
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