Jack O’ Lantern Cheesecake

Jack O’ Lantern Cheesecake

Serves 8

1 (8-ounce) package Philidelphia fat-free cream cheese
1 (4-serving) package JELL-O sugar free instant butterscotch pudding mix
2 cups (one 15-ounce can) pumpkin
1/4 cup Land O Lakes no-fat sour cream
1/2 cup + 2 tablespoons Bisquick Reduced Fat Baking Mix
2 eggs or equivalent in egg substitute
1 teaspoon vanilla extract
1 teaspoon Pumpkin Pie Spice
1 cup Cool Whip Lite
1 tablespoons (1/2 ounce) chopped pecans

Preheat oven to 350 degress. Spray a 9-inch pie plate with butter-flavored cooking spray. In a large bowl, stir cream cheese with a spoon until soft. Stir in dry pudding mix, pumpkin, and sour cream. Add baking mix, eggs, vanilla extract, and Pumpkin Pie Spice. Mix well to combine, using a wire whisk. Spread batter into prepared pie plate. Bake for 40 to 50 minutes or just until firm in center. Place pie plate on a wire rack and allow to cool for at least 45 minutes. Spread Cool Whip Lite evenly over cooled cheesecake. Evenly sprinkle pecans over top. Refrigerate for at least 2 hours. Cut into 8 servings.

Serves 8
Each serving equals:
HE: 3/4 Bread, 3/4 Protien (1/4 limited), 1/2 Vegetable, 1/4 Fat, 1/4 Slider, 19 Optional Calories
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131 Calories, 3 gms Fat, 7 gms Protien, 19 gms Carbohydrates, 278 mg Sodium, 125 mg Calcium, 2 gm Fiber
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DIABETIC: 1 Starch, 1 Protien, 1/2 Fat

"Healthy Exchanges Food Newsletter November 1999, pg. 1."

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