-CRUST-
1/3 c Rolled oats 3 tb Margarine or butter melted
1 c Crushed gingersnaps (20) 1/4 ts Cinnamon
CREAM CHEESE FILLING
2 pk 8 oz ea lofat cream cheese 1 tb Flour
1/2 ts Vanilla 1 Egg
1/3 c Sugar 2 tb Skim milk
PUMPKIN FILLING
1 c Canned pumpkin 1/2 ts Pumpkin pie spice
1/3 c Firmly packed brown sugar 1/4 c Skim milk
CARAMEL SAUCE
1/2 c Firmly packed brown sugar 1 tb Margarine or butter
1/4 c Corn syrup 1/4 ts Vanilla
2 tb Water
1. Heat oven to 375F. Spray a 10″ tart pan with a removable bottom with
non-stick spray. Set aside. In a small bowl, combine all crust ingredients
(note, you may grind the rolled oats if you desire) and mix well. Press in
bottom and up the sides of the spray-coated pan. Bake for 6 minutes or
until set. Set aside.
2. In a large bowl, combine all cream cheese filling ingredients. Beat at
medium speed until smooth and creamy. Reserve 2/3 cup of cream cheese
filling and set aside.
3. In a small bowl, combine all pumpkin filling ingredients and mix well.
Add to the remaining cream cheese filling batter and mix well. Spoon into
partially baked crust. Spoon dollops of reserved cream cheese filling
randomly over pumpkin filling. Using a table knife, swirl the mixtures to
marbelize them. Bake at 375F for 25-30 minutes, or until set. Cool 10
minutes. Remove sides of pan. Serve warm, or cool completely and
refrigerate until serving time.
4. Just before serving, in a small saucepan, combine all caramel sauce
ingredients. Cook over medium heat until mixture comes to a boil. Boil 1
minute, stirring constantly. Remove from heat. Serve over warm tart. Store
in refrigerator.
Makes 10-12 servings.
Per serving: 2 starch, 1/2 fruit, 2 fat. Calories per serving: 290
Yields
10 servings