Ingredients
3 oz. Peek Freans Lifestyle Selections Bran Crunch, crushed
1 cups Low fat cottage cheese
1/3 cups Canned pumpkin
1/4 cups Plain nonfat yogurt
2 cups Brown sugar blend sugar replacement, packed
1-1/2 cups Vanilla
1 cups Cornstarch
1 cups Pumpkin pie spice
1 each Eggs
1/4 cups Light whipped topping
2 cups Chopped pecans, toasted
Instructions
Preparation Steps
- SprinkleAbout 1 tsp. (5 mL) cookie crumbs onto bottom of each of 24 paper-lined muffin cups (or onto bottom of each of 12 paper-lined muffin cups for trial recipe).
- BeatCottage cheese in large bowl with mixer on high speed until smooth. Add cream cheese, pumpkin, yogurt, sugar replacement, vanilla, corn starch and pumpkin pie spice; beat on medium speed until well blended. Add eggs, 1 at a time, beating after each just until blended. Spoon about 1/4 cup (50 mL) of the cheesecake batter into each muffin cup.
- BakeIn 350ºF standard oven 25 to 30 min. or until centres are almost set. Cool to room temperature. Refrigerate until chilled.
- ServeEach cheesecake topped with 1 tsp. (5 mL) whipped topping and 1/2 tsp. (2 mL) nuts.
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