Lemony Light Cheesecake, Tawny Pumpkin Pie

Lemony Light Cheesecake

Crust

15reduced-fat creme- filled chocolate sandwich cookies, finely crushed (about 11/2 cups crumbs)

2tablespoons butter or margarine, melted

Filling

3packages (8 oz each) light cream cheese

1cup sugar

1tablespoon all- purpose flour

4 eggs

1/4 cup lemon juice

1teaspoon grated lemon peel

Spray bottom and sides of 9" 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.

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 over beat. 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 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 protein, 20 g carb, 7 g fat, 68 mg chol, 214 mg sodium.

Tawny Pumpkin Pie

1 can (16 oz) pumpkin

3/4 cup firmly packed brown sugar

3 eggs

1teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon salt

1/4 teaspoon cloves

11/4 cups low-fat milk

Pie Pastry for One-crust Pie

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 scrap 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 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 protein, 41 g carb, 11 g fat, 87 mg chol, 325 mg sodium.

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KitchenAid W10171783D manual Lemony Light Cheesecake, Tawny Pumpkin Pie, To make Crust

Models: W10171783D