1 cup 1% cottage cheese
1 cup 1% milk
2 cups tinned pumpkin (not pumpkin pie filling)
2 whole eggs
3 egg whites
1 Tbsp corn starch
1 tsp vanilla
1 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground cloves
1/2 tsp salt
1/2 cup Splenda
1/2 cup ultra low-fat whipped topping
1. Preheat oven to 350 degrees. In a blender, mix the cottage cheese and milk on medium-high speed until smooth (about 4 minutes). While this is mixing, in a medium bowl combine the pumpkin, eggs, egg whites, corn starch, vanilla, spices, salt and Splenda. Whisk to combine.
2. To the bowl, pour in the milk/cottage cheese mixture and whisk together well.
3. Spray a large (9 1/2 inch) pie plate with nonstick cooking spray. Pour in the pumpkin mixture and place the pie plate into a large roasting pan. Fill the roasting pan with about 1 inch of water (so the pie plate is half under water). Gently place into oven and bake for 30 minutes. After 30 minutes, rotate the pan for even cooking and reduce heat to 325 degrees. Bake for additional 30 minutes (until the center of the custard has set).
4. Remove from oven and let cool at room temperature. Cut into 8 pieces and serve each slice with 1 Tbsp of ultra low-fat whipped topping.
info per serving
Calories:100
Carbohydrates:10g
Proteins:10g
Fats: 2.3g
Posted by: JLB001
You and that cottage cheese! I might have to try these even with the cottage cheese.
Posted by: atherjen
this is AWESOME!!!
I made it at thanksgiving before, even my family loved it! its hard not to eat the entire thing!!
