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Pumpkin Cheesecake
Place plain, nonfat yogurt into cheese cloth or a coffee filter. Place in strainer over a small bowl or cup. Allow to drain 2 to 24 hours, covered and refrigerated, until cheese reached desired consistency. Discard the whey (liquid). Store in covered container in refrigerator.

Directions:

1. Preheat oven to 400F. Spray 9-inch springform pan with nonstick cooking spray. Add graham cracker crumbs; shake to coat pan evenly. Set aside.
2. Combine pumpkin and ricotta cheese in food processor or blender; process until smooth. Add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated skim milk, oil, and vanilla; process until smooth.
3. Pour mixture into prepared pan. Bake 15 minutes. Reduce oven temperature to 275F; bake 1 hour and 15 minutes. Turn off oven; leave cheesecake in oven with door closed for 1 hour. Remove from oven; cool completely on wire rack. Remove sprinform pan side. Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days. Garnish with fresh fruit, if desired.

Makes 8 Servings

Nutritional Info: Calories: 121; Sodium: 56 mg; Cholesterol: 4 mg;
Fat: 2 g; Carbs: 20 g
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Ingredients:

1/3 cup graham cracker crumbs
1 can (16 ounces) solid pack pumpkin
2 cups low-fat ricotta cheese
3/4 cup sugar
3 tbsp all-purpose flour
1 tbsp nonfat dry milk powder
1 tbsp ground cinnamon
1 tsp ground allspice
1 egg white
3/4 cup canned evaporated skim milk
1 tbsp vegetable oil
1 tbsp vanilla