Low-fat Pumpkin Cheesecake Pie Pt 1 Recipe

-9-INCH PIE, PREPARED, BUT-
12 Graham cracker squares; (16
-square for
; 10-inch plate) (2
; 1/2-inch)
1/3 c Grape-Nuts cereal; (1/2 cup
-for 10-inch
; plate)
2 tb Granulated sugar
1 tb Hazelnut; walnut, or canola
; oil
1 ts Unsalted butter; melted (2
-teaspoon
; for 10-inch plate)
1/2 lg Egg white; (1 tablespoon for
; 10-inch plate)
1 ts Fruit juice or water; or as
-needed (1
; tablespoon for
; 10-inch plate), up
; to 2

FILLING
1 1/2 c Nonfat cottage cheese; (12
-ounce)
1/3 c Low-fat cream cheese; at
-room temperature
; (2 3/4 ounce)
3 tb Nonfat vanilla yogurt
1/3 c Granulated sugar
1 1/2 tb Unsifted all-purpose flour
2 ts Vanilla extract
2 lg Egg whites
1 1/2 c Canned pumpkin puree
1/3 c Dark brown sugar; packed
1 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Ground ginger
1/8 ts Ground cloves; scant
Generous pinch of salt

Graham-Grape-Nuts Crumb Crust:

The crunchy Grape-Nuts cereal in this graham cracker crust provides the
texture of nuts without the fat. But you can use all graham crackers or add
some nuts if you prefer (see Light Touch). Because this crust contains only
a very small proportion of fat, it uses egg white to bind the crumbs.
Because of the raw egg white, the crust must be baked in the oven for a
short time; the baking also firms and crisps the crust so it holds together
better than unbaked low-fat crumb crusts. (The trick to measuring half an
egg white is to use a paring knife and fork to break it up; then the egg
white can be measured with a measuring spoon.)

After baking and cooling, this crust can be filled with any non-baked
(refrigerator) filling. If the crust is to be used with a filling that must
be baked, it’s not necessary to prebake it. The recipe is written for a
9-inch pie crust, with adjustments for a 10-inch pie plate or 8-inch
springform pan noted in parentheses after certain ingredients.

If the crust is to be prebaked, position a rack in the center of the oven
and preheat the oven to 350 degrees. Crumble the graham crackers into the
bowl of a food processor and process until crumbs form. Add the Grape-Nuts
cereal, sugar, oil, melted butter, egg white, and 1 teaspoon juice of
water. Pulse until the crumbs are evenly moistened. Pinch a spoonful of
crumbs together, and test to see if they are moist enough to hold the print
of your finger. If necessary, add a few more drops of juice or water and
pulse once or twice.

Turn the crumbs into the pie plate (or springform pan) and use your hand or
the back of a metal spoon to press an even layer around the sides of the
pan. Spread the remaining crumbs evenly over the pan bottom, top with a
piece of wax paper, and press to form an even layer, taking care not to
build up the crumbs in the corners. If you will be using an unbaked pie
filling, bake the shell for 7 minutes.

Cool completely on a wire rack before filling. The crust firms and crisps
as it cools. If you will be using a filling that must be baked, set the
unbaked shell aside in a cool location, or refrigerate until ready to be
filled and baked. Light Touch: I like to use hazelnut oil or fresh walnut
oil for its nutty taste because nuts are omitted from this crunchy crust;
you can substitute canola or safflower oil. Advance Preparation: The
unbaked pie shell can be prepared a day before filling and kept covered in
the refrigerator. The baked pie shell can be prepared a day in advance and
kept covered at room temperature.

Filling:

Position a rack in the top third of the oven and preheat it to 350 degrees.
Press the Graham-Grape-Nuts Crumb Crust crumb mixture into a 9-inch pie
plate. Set aside. Place the cottage cheese in a strainer set over a bowl.
Cover the cheese with a piece of plastic wrap and press down

continued in part 2