-CRUST-
1 1/2 Boxes SnackWell’s cinnamon
-graham snacks, crushed
4 tb Brown sugar
4 tb Flour
1/2 c Apple juice -concentrate-
-(not apple juice!)
FILLING
1 1/2 c Yogurt cheese
1/4 c Nonfat yogurt
3/4 c Granulated sugar
1 ts Vanilla extract
6 tb Nonfat liquid egg
-substitute (Egg Beaters)
1 ts Brandy extract (or
-Frangelico liqueur)
1 c Pumpkin puree
-(not solid pack)
1 ts Schilling Apple Pie spice OR
3/4 ts Cinnamon +
1/4 ts Nutmeg +
pn Allspice
Preheat the oven to 350xF. Combine the crust ingredients in a food
processor. Lightly spray a 10-inch springform pan with cooking spray.
Evenly distribute crust batter along the bottom and up the sides of
the pan. Bake for 20 minutes Leave the oven on.
Using an electric mixer at medium speed, beat the yogurt cheese,
yogurt, 1/2 cup of the sugar, and the vanilla extract until
well-blended. Add the egg substitute, 2T at a time, mixing well after
each addition. Remove 1 cup of the mixture and set aside.
To the mixing bowl, add the brandy extract, pumpkin, and spices. Mix
well with an electric mixer until all the ingredients are
well-incorporated. Pour top one side of the crust. Pour the reserved
cup of yogurt mixture on the other side. Shake lightly to even the
top. With a dinner knife, cut through both batters several times in a
circular motion to create a marbleized effect. Bake for 1 hour, until
firm. (check after 45 minutes.
Remove from oven an place on a cooling rack. Run a knife along the
sides of the pan to loosen the cake. Cool for 30 to 40 minutes *in
the pan* and then remove the sides. Chill in the refrigerator for 2
to 3 hours before serving.
Yields
12 Servings