Pumpkin Cheesecake

Pumpkin Cheesecake

2 2/3 c. cottage cheese, fat free
1/2 c. plain nonfat yogurt
1/4 cup splenda, spoon able (bulk)
2 egg whites
1 tsp. vanilla extract
1 c. pumpkin, canned
1/3 cup apple juice, frozen concentrate -- thawed
3 tablespoons all-purpose flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves

Place first 5 ingredients in food processor; process until smooth, about 2
minutes.

Add pumpkin and remaining ingredients; process until combined. Pour into a
9-inch nonstick pie pan; bake in preheated 350-degree oven for 1 hour.

Let cool. Cover; refrigerate until firm, at least 5 hours or overnight.


NOTES: SERVING SUGGESTION: Drizzle 1 oz. melted chocolate over finished
cake. Decorate as desired with 1/4 cup whipped topping.