3/4 cup finely crushed
graham crackers
2 TBLSP margarine, melted
1 15-ounce carton
of low-fat ricotta cheese
1 8-ounce tub fat
free cream cheese
1 cup canned pumpkin
1/2 cup skim milk
1 envelope unflavored
gelatin
2 tsp. finely shredded
orange peel ( set aside)
1/2 cup orange juice
1/3 cup granulated sugar
1/3 cup packed brown
sugar
2 tsp. vanilla
1 tsp. pumpkin pie spice
Light whipped dessert
topping optional
Pumpkin Pie Spice
optional
CRUST: In medium
bowl, stir together crushed graham crumbs with melted margarine.
Press mixture onto bottom
of 9-inch springform pan. Refrigerate while preparing filling.
Filling:
In a food processor or blender, combine half the ricotta cheese, half of
the
cream cheese, half of
the pumpkin, and half of the milk. Cover and blend till smooth.
Transfer to a large mixing
bowl, repeat with remaining ingredients.
In a small saucepan sprinkle
the gelatin over orange juice; let stand 5 minutes.
Cook and stir over low
heat until gelatin is dissolved. Stir into pumpkin mixture.
Stir in the orange peel,
granulated sugar, brown sugar, vanilla, and the pumpkin pie spice.
Pour mixture into chilled
crust. Cover; refrigerate for at least 4 hours or until firm.
To serve, loosen from
pan, remove sides of pan, Cut into wedges. Garnish.
Makes 12 servings.
Nutritional Facts per
serving:
142 calories, 2 g total
fat ( 0 g saturated fat)7 mg cholesterol, 214 mg sodium, 23 g carbohydrate,
1 g fiber, 11 g protein
Exchanges: 1 1/2 starch,
1 Lean Meat
