Harvest Time Means Pumpkin Cheesecake

Fall comes and we think PUMPKINS. This Vanilla Cream Pumpkin Cheesecake recipe is from www.hungry-girl.com, a website filled with recipes and ideas to create delicious foods without all the fat and calories.

If you are really into pumpkins, try Great Pumpkin Cookies found on pg. 162 Tastes & Treasures cookbook.


Ingredients:
For Crust
2 cups Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup light whipped butter or light buttery spread (like Smart Balance Light or Brummel & Brown), melted & mixed with 2 tbsp. water
3 tbsp. Splenda No Calorie Sweetener (granulated)
1 tsp. cinnamon

For Filling
32 oz. fat-free cream cheese, room temperature
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 cup canned pure pumpkin
1 cup Splenda No Calorie Sweetener (granulated)
1/4 cup light brown sugar (not packed)
1 tsp. vanilla extract
1 tsp. pumpkin pie spice
For Topping
3/4 cup fat-free sour cream
1/4 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract

Directions:
Preheat oven to 325 degrees.
Combine all crust ingredients and mix thoroughly. Spray a springform pie pan (about 9" wide) lightly with nonstick spray -- make sure to get the sides as well as the bottom. Then evenly distribute crumb mixture, using your hands or a flat utensil to firmly press and form the crust along the bottom of the pan. Set aside.
In a large bowl, combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and lump-free. Pour mixture into the pan.
Bake in the oven for approximately 1 hour and 20 minutes, until set. Allow pie to chill in the fridge for at least 3 - 4 hours (overnight is best).
Once pie has chilled, carefully release and remove springform top. In a small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly over the pie.
Return pie to the fridge until ready to serve. Cut pie into 12 slices.

MAKES 12 SERVINGS
Serving Size: 1 slice Calories: 160,Fat: 3.25g, Sodium: 579mg, Carbs: 20g, Fiber: 5g, Sugars: 7g, Protein: 15g POINTS® value 3*

Crunchy French Toast with Maple Syrup

For a fabulous breakfast treat try this recipe from Camelback Inn found on
page 66 of Tastes & Treasures.

Crunchy French Toast with Maple Syrup
1/2 vanilla bean, or 1 1/2 teaspoons vanilla extract
3 eggs
3/4 cup milk
1 teaspoon ground cinnamon
6(1-inch) slices white bread
2-3 cups cornflakes, crushed
6 tablespoons butter
confectioners' sugar
6 ounces (or more) maple syrup
Split the vanilla bean into halves and scrape the seeds into a medium bowl. Whisk in the eggs, milk and cinnamon. Add the bread and let soak for 1 minute per side. Press each piece of soaked bread into the cornflakes to coat. You may make ahead 1 day in advance up to this point. Wrap i plastic wrap and chill in the refrigerator.
Heat the butter in a skillet over medium heat until the foam subsides. Add the coated bread and cook on each side until brown. Cut each piece into halves and arrange on serving plates. Sprinkle with confectioners' sugar and drizzle with the maple syrup. Serve immediately.
Serves 6