Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 1/2 c. gingersnap crumbs
- 2 Tbsp. sugar
- 6 Tbsp. reduced fat extra virgin olive oil margarine melted
- vegetable cooking spray
- 16 ounce lowfat cream cheese softened
- 2/3 c. dark brown sugar
- 2/3 c. granulated sugar
- 2 lrg Large eggs
- 3 x egg whites
- 1 c. canned plain pumpkin puree
- 1/4 tsp salt
- 2 Tbsp. flour
- 1/2 tsp grnd dry ginger
- 1/2 tsp grnd cinnamon
- 1/4 tsp allspice
- 2 c. lowfat lowfat sour cream
- 1 tsp pure vanilla extract
- 6 Tbsp. granulated sugar
Direcciones
- CRUST: Stir together all ingredients. Spray a 9" pie pan with Crisco spray Press the mix onto the sides and bottom of the pan. Bake in a preheated 350F. oven for 10 min. Cold on a rack.
- FILLING: Cube the cheese and whip in the food processor or possibly electric mixer.
- Beat in the sugars. Add in the Large eggs and egg whites and best till mix is smooth and fluffy. Fold in the pumpkin, salt, flour and spices. Pour filling into cooked crust. Return to a 350F. oven and bake for about 30 min or possibly till puffed and set.
- TOPPING: Mix together the ingredients. Set aside.
- TO SERVE: Remove cake from oven and spread over the topping. Return to oven and bake 5 min longer. Cold on a rack. Chill.
- Cut into 24 medium squares or possibly 36 small squares and serve chilled.
- in Half Holiday Menu" and recipes by Marilyn Harris. Reprinted by Calorie
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 12 servings | |
| Calories 420 | |
| Calories from Fat 152 | 36% |
| Total Fat 17.15g | 21% |
| Saturated Fat 8.87g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 514mg | 21% |
| Potassium 323mg | 9% |
| Total Carbs 61.34g | 16% |
| Dietary Fiber 1.4g | 5% |
| Sugars 41.57g | 28% |
| Protein 6.84g | 11% |
