Dessert:

Creamy Cheesecake

Serves 4

1⁄4

cup graham cracker crumbs

3⁄4 cup Eggbeaters®

1 cup fat-free ricotta

2 tablespoons lemon juice

8 ounces lite cream cheese

1 tablespoon cornstarch

1 teaspoon vanilla extract

1 tablespoon graham

1⁄2

cup Splenda® blend for baking

cracker crumbs

1⁄8

teaspoon salt

 

1.Sprinkle 1⁄4 cup graham cracker crumbs on bottom of the Cooking Bowl which fits into the Large Steamer Bowl.

2.Blend all ingredients together except remaining graham cracker crumbs and pour into Cooking Bowl.

3.Sprinkle top of cheese mixture with remaining graham cracker crumbs. Steam for about 35 to 45 minutes until set.

4.When cheesecake puffs up and knife comes out clean when tested, it is done.

5.Refrigerate until cold then serve.

Nutritional Information:

192 Calories, 11.7 gm Protein, 18.7 gm Carbohydrate, 7.6 gm Fat, 31 mg Cholesterol, 366 mg Sodium

Tip: You can make individual cheesecakes by using mini soufflé cups.

Pumpkin Custard

 

Serves 6

15 ounces canned pumpkin

1⁄2

teaspoon ginger

6 ounces evaporated 2% milk

1⁄2

teaspoon nutmeg

3 eggs or 3⁄4 cup Eggbeaters®

1⁄4

teaspoon cloves

3⁄4 cup Splenda® brown sugar

garnish with 2 tablespoons

blend for baking

 

Splenda® brown sugar and

11⁄2 teaspoons cinnamon

 

1⁄4 teaspoon cinnamon

1.Blend together all ingredients except the garnish, and place in the Cooking Bowl which fits in the Large Steamer Bowl.

2.Steam for about 35 to 45 minutes until set and knife comes out clean when tested.

3.Spoon off any condensation that has accumulated on the top and sprinkle with Splenda® brown sugar and

cinnamon garnish.

4.Refrigerate until ready to use.

Nutritional information:

117 Calories, 6 gm Protein, 18 gm Carbohydrate, 2.7 gm Fat, 107 mg Cholesterol, 75 mg Sodium

Tip: Creamy and light, a delicious substitute for a no crust pumpkin pie. Great with fat-free whip cream.

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