 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
from Prevention Magazine Ingredients:
24 oz fat-free cream cheese, at room temperature |
2/3 cup packed brown sugar |
3 large eggs |
15 oz pumpkin puree |
1/2 cup low-fat yogurt, maple or vanilla |
2 tbsp all-purpose flour |
1 1/2 tsp cinnamon |
1 tsp ground ginger |
1 tsp imitation maple or rum flavoring |
1 tsp vanilla extract |
Directions:
1. Preheat oven to 350 degrees. Assemble a 9 spring form pan and coat with cooking spray.
2. Using an electric mixer, beat cream cheese and sugar until smooth. Beat in eggs one at a time. Blend in pumpkin, yogurt, flour, cinnamon, ginger, maple flavoring and vanilla.
3. Pour filling into pan. Bake until outer rim is puffy and the center is slightly wobbly, about 1 hour and 10 minutes. Remove from oven and run a knife around edges to loosen. Let stand at room temperature for 30 minutes. Refrigerate uncovered at least 4 hours. Remove one hour before serving. When ready to serve, remove side of pan.
|
|