Lemony Light Cheesecake

Crust

15reduced-fat creme- filled chocolate sandwich cookies, finely crushed (about 11⁄2 cups [375 mL] crumbs)

2tablespoons (30 mL) butter or margarine, melted

Spray bottom and sides of 9-inch (23-cm) springform pan with no-stick cooking spray.

To make Crust, combine cookie crumbs and butter in medium bowl; mix well. Press mixture firmly into bottom of springform pan. Chill while making Filling.

To make Filling, place cream cheese, sugar, and flour in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 2 and mix about 30 seconds longer. Stop and scrape bowl.

Filling

3packages (8 oz. [250 g] each) light cream cheese

1 cup (250 mL) sugar

1tablespoon (15 mL) all-purpose flour

4 eggs

1⁄4 cup (50 mL) lemon juice

1teaspoon (5 mL) grated lemon peel

Add eggs, lemon juice, and lemon peel. Turn to Stir Speed and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 2 and mix 15 to 30 seconds longer, just until blended. Do not overbeat. Pour Filling into Crust.

Place top oven rack in center of oven. Place pan of hot water on bottom rack of oven. Place cheesecake on rack in center of oven. Bake at 325°F (160°C) for 50 to 60 minutes, or until cheesecake is set when pan is jiggled slightly. Do not overbake.

Turn off oven; open oven door. Let cheesecake stand in oven 30 minutes. Remove from oven. Cool completely on wire rack away from drafts. Cover and refrigerate 6 to 8 hours before serving.

Yield: 16 servings.

Per serving: About 169 cal, 6 g pro, 20 g carb, 7 g fat, 68 mg chol, 214 mg sod.

Tawny Pumpkin Pie

1can (16 oz. [500 g]) pumpkin

3⁄4 cup (175 mL) firmly packed brown sugar

3 eggs

1teaspoon (5 mL) cinnamon

1⁄2 teaspoon (2 mL) ginger

1⁄2 teaspoon (2 mL) salt

1⁄4 teaspoon (1 mL) cloves

11⁄4 cups (300 mL) low-fat milk

Pie Pastry for One- crust Pie (see page 41)

Place pumpkin, brown sugar, eggs, cinnamon, ginger, salt, and cloves in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Continuing on Speed 2, slowly add milk and mix about 11⁄2 minutes.

Follow procedure for One-crust Pie. Fill with pumpkin mixture. Bake at 400°F (200°C) for 40 to 50 minutes, or until knife inserted near center comes out clean.

Yield: 8 servings.

Per serving (filling and crust): About 280 cal, 6 g pro, 41 g carb, 11 g fat, 87 mg chol, 325 mg sod.

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KitchenAid 4KSMC50S Lemony Light Cheesecake, Tawny Pumpkin Pie, Packages 8 oz g each light cream cheese Cup 250 mL sugar
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4KSMC50S specifications

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