Crustless Pumpkin Cheesecake Pie With Greek Yogurt Light Lowfa Recipes

CRUSTLESS LEMON OR VANILLA CHEESECAKE WITH GREEK YOGURT (LOWFAT)

Steps:

• Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for about 25 seconds to soften it.
• Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth. Add Greek yogurt and mix to incorporate.
• Add sugar and vanilla, lemon rind and juice (if using); beat until incorporated.
• Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining eggs, one at a time.
• Spray an 8-inch square baking pan with cooking spray. Pour batter into pan.
• Bake in middle of oven at 325 degrees for about 40 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken).
• Remove from oven and cool on a rack. When completely cool, chill for at least 12 hours (or place in freezer for about 30-40 minutes).
• NOTE: I just tried making this with honey and did not like the result as much as when it is made with sugar.

CRUSTLESS PUMPKIN CHEESECAKE PIE WITH GREEK YOGURT (LIGHT, LOWFA

Steps:

• Preheat oven to 325°F.
• Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for 15-20 seconds to soften it.
• Check your canned pumpkin: If it is very dense and stiff, scrape it into a small bowl and mash it well; then gradually add almond milk (or milk) and mix until the pumpkin is the consistency of fluffy mashed potatoes; set aside. (Even if your pumpkin is soft and fluffy to start with, it would probably help to use at least a little almond milk to impart a little creamier texture.).
• Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth.
• Add Greek yogurt and mix to incorporate.
• Add sugar and spice; beat until incorporated.
• Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining egg.
• Add pumpkin; beat just until incorporated and smooth.
• Spray a round 9-inch pie pan with cooking spray. Pour batter into pan.
• Bake in middle of oven at 325 degrees for about 30-35 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken).
• Remove from oven and cool on a rack. When completely cool, chill for at least a few hours (or place in freezer for about 30-40 minutes).
• NOTE: You could probably substitute 7/8 cup cooked pureed pumpkin or other winter squash for the canned pumpkin.

CRUSTLESS PUMPKIN PIE

Steps:

• mix pumkin, milk, and egg substitute throughly. Add salt, spice, vanilla, and sugar substitute. Bake at 400 degrees for 15 minuets. then turn it down to 325 degrees and bake for 45 more minuets.

LIGHT CRUSTLESS PUMPKIN PIE

Steps:

• Preheat oven to 425°F.
• In a small bowl, combine Splenda, cornstarch, cinnamon, ginger, cloves, and salt.
• In a separate large bowl, beat egg whites well.
• Stir sugar mixture into the large bowl.
• Stir in the can of pumpkin.
• Slowly stir in skim milk.
• Stir well, until all ingredients are uniformly mixed.
• Pour into a 9-inch round pie plate that has been lightly coated with nonstick cooking spray.
• Bake at 425°F for twelve to fifteen minutes.
• Reduce temperature to 350°F.
• Bake pie an additional 30-35 minutes at 350°F.
• Remove pie from oven and cool.
• Serve immediately or refrigerate until serving.