Fall Is My Favorite Season

I love everything about Fall. The weather is perfect and I wish it could stay this way all year.

I love Fall clothes and pumpkin flavored anything. I love football and bonfires and Halloween.... I absolutely love Halloween.

In honor of Fall, here are a two of my favorite recipes, lowfat of course.


Reduced Fat Pumpkin Cheesecake

Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:

1/2 cup Ginger wafer cookie crumbs (about 10-12 wafers)
1 8-ounce block of fat-free cream cheese, softened
1 8-ounce block of reduced fat ceam cheese, softened
1/2 cup canned pumpkin
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/2 cup sugar
1 tsp vanilla extract
1/2 cup egg substitute

Preparation:Preheat oven to 350 degrees. Spray bottom of a 7-inch removable-bottomed tart pan with butter-flavored cooking spray. Sprinkle cookie crumbs on bottom of pan. Spray briefly with cooking spray and press crumbs down. Cook base for 10 minutes, then remove from oven.
Place cream cheeses, pumpkin, spices, vanilla and sugar in a large mixing bowl. With an electric mixer beat on medium until throughly blended. Add egg substitute and beat on low until blended.
Pour pumpkin cream cheese mixture on to ginger cookie crumb base.
Bake cheesecake for 40 minutes until just set.
Serves 6-8.


Pumpkin Oatmeal Muffins

Ingredients:
1 1/2 cups all-purpose flour
1 cup quick oats
3/4 cup firmly packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp pumpkin pie spice
1 cup canned pumpkin
3/4 cup fat-free milk
1/3 cup canola oil
1 egg lightly beaten, or 2 egg whites

Preparation:Preheat oven to 400 degrees and line a 12-cup muffin tin with paper cases. Combine dry ingredients in a large bowl. In a medium bowl, combine the pumpkin, milk, oil and egg(s), blending well. Stir pumpkin mixture into dry ingredients until the dry ingredients are just moist. Fill muffin cases evenly and bake for 22-25 minutes.


Enjoy!