Ingredients:
Crust:
1-1/2 boxes cinnamon graham crackers, crushed
4 tablespoons brown sugar
4 tablespoons flour
1/2 cup apple juice concentrate
Filling:
1-1/2 cups Lifeway Farmer’s Cheese
1/4 cup low fat plain Lifeway Kefir
3/4 cup sugar
1 teaspoon vanilla extract
6 tablespoons nonfat liquid egg substitute
1 cup pumpkin puree
1 teaspoon apple pie spice
3/4 teaspoon cinnamon
Preparation:
Preheat oven to 350 degrees F. Combine the crust ingredients in a food processor. Lightly spray a 10-inch springform pan with cooking spray. Evenly distribute crust batter along the bottom and up the sides of the pan. Bake for 20 minutes and leave the oven on.Using an electric mixer beat farmer’s cheese, kefir, sugar, and vanilla extract until well blended. Add the egg substitute, and mix well. To the mixing bowl, add pumpkin and spices. Mix well with an electric mixer until the ingredients form one consistency. Pour mixture onto the crust and shake lightly to even the top. Bake for 1 hour, until firm. Remove from oven and place on a cooling rack. Run a knife along the sides of the pan to loosen the cake. Cool for 30 to 40 minutes in the pan and then remove the sides. Chill in the refrigerator for 2 to 3 hours before serving.
Crust:
1-1/2 boxes cinnamon graham crackers, crushed
4 tablespoons brown sugar
4 tablespoons flour
1/2 cup apple juice concentrate
Filling:
1-1/2 cups Lifeway Farmer’s Cheese
1/4 cup low fat plain Lifeway Kefir
3/4 cup sugar
1 teaspoon vanilla extract
6 tablespoons nonfat liquid egg substitute
1 cup pumpkin puree
1 teaspoon apple pie spice
3/4 teaspoon cinnamon
Preparation:
Preheat oven to 350 degrees F. Combine the crust ingredients in a food processor. Lightly spray a 10-inch springform pan with cooking spray. Evenly distribute crust batter along the bottom and up the sides of the pan. Bake for 20 minutes and leave the oven on.Using an electric mixer beat farmer’s cheese, kefir, sugar, and vanilla extract until well blended. Add the egg substitute, and mix well. To the mixing bowl, add pumpkin and spices. Mix well with an electric mixer until the ingredients form one consistency. Pour mixture onto the crust and shake lightly to even the top. Bake for 1 hour, until firm. Remove from oven and place on a cooling rack. Run a knife along the sides of the pan to loosen the cake. Cool for 30 to 40 minutes in the pan and then remove the sides. Chill in the refrigerator for 2 to 3 hours before serving.
