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PUMPKIN  CHEESECAKE

Ingredients

Crust:

1 3/4 cups graham cracker crumbs

3 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1 stick melted salted butter

Replace ginger snap cookies in place of the graham crackers. Splenda brown sugar for the brown sugar.

Filling:

3 (8-ounce) packages cream cheese, at room temperature

replace cream cheese with three cups of blended cottage cheese or strained yogart to reduce the carb content.

1 (15-ounce) can pureed pumpkin

3 eggs plus 1 egg yolk

1/4 cup sour cream

1 1/2 cups sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

1/8 teaspoon ground cloves

2 tablespoon all-purpose flour

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring form pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Yield: 12 servings, each with 7 grams of carbohydrates and 1 gram of fiber; for a total of 6 grams of usable carbs and 6 grams of protein.

Chocolate Cheesecake

Use the crust above

2 cups cottage cheese

2 eggs

½ cup sour cream

2 ounces unsweetened chocolate, melted

¼ cup Splenda

1. Preheat oven to 325º F.

2. Put cottage cheese, eggs, and sour cream in your blender. Run the blender, scraping down the sides now and then, until this mixture is very smooth. Add the melted chocolate and Splenda, and blend again.

3. Pour into the prebaked crust. Place the cake on the top rack of the oven, and place a pan of water on the bottom rack. Bake for 40 to 45 minutes.

4. Cool, and then chill well before serving. Serve with whipped cream.

Yield: 12 servings, each with 7 grams of carbohydrates and 2 grams of fiber, for a total of 5 grams of usable carbs and 16 grams of protein; total includes the crust.