Johnka, would this work?(recipe modification)

[Canadian_Bacon]

I was looking to put together a healthy pumpkin/yam cheese cake for turkey day and I found your pie crust recipe for your blueberry cheesecake.

I was wondering though, does one have to use graham crackers? Would any ground cereal or cookie work or would modifications have to be made?

[Johnka]

As long as you're cutting the mix with flax meal, most would be fine. The sugar in graham crackers is tolerable (given its low amount overall), because this is a P+C recipe. Other cookies (i.e., oreos) have a lot more nasty stuff in them than graham crackers. But I'm guessing many would work well (ginger snaps would be a good option for your pumkin/yam cake).

[Canadian_Bacon]

The reicpe calls to bake the filling, will this mess up the crust as I notice your recipe is no-bake? I may give it a run through today to see how it turns out.

(wish me luck)

[Johnka]

I think it would still be fine baking it. I've used flax seeds in a baked crust before. Not as tender and flaky as most, but it'll do.

Let us know how it worked for you!

[Roadwaffle]

Pumpkin/yam?!?!?! sounds excellent! Could you please post the recipe?

[Canadian_Bacon]

It worked and damn was it tasty! Infact it got eaten up before the bought one that was served along with it. That is saying a lot since these people arent healthy eaters.

Filling:
350 grams of Pumpkin or Yams(can be more depending on how much pumpkin taste you like)
100 grams of Light Riccotta
100 grams of fat-free Cottage Cheese
1/3 Cup Whey Protein(I used Vanilla but unflavored would work good too)
1 Egg White
1 TSP Ginger
1 TSP Nutmeg
2 TSP Cinammon(I love the stuff [img]tongue.gif[/img] )
1 TSP Pure Vanilla Extract
1/2-1 Cup Splenda(really to taste, add until it is sweet enough for you)

Crust:
See Johnka's blueberry Curst recipe. I cut the graham crackers by half and replaced w/ crushed atkins almond flakes but any cereal that can be broken up good works. I also added ginger.

Mix filling in a bowl and put on crust, bake the whole pie for about 40-50 mins on 350. Putting a cup of water in the oven is sometimes reccomended when baking cheese cakes to keep them more moist.

After it is done baking let it cool then serve w/ some Ultra-Low Fat Miracle Whip on top.

[Johnka]

Very nice Blam, congrats on a successful recipe! Have you figured the nutritional breakdown yet?

[Canadian_Bacon]

Ya I worked it out real quick. I used EvoPro Protein as I bought some that was supposed to expire this month for 10 bucks a container from a local store:

Filling -->
Assuming 5 slices(which is probably way too big, the guests had about 5-6 slices while I had the other half ):
105 Calories
9 grams of carbs, 2 of those fiber
2.6 grams of fat, 1.4 saturated
13 grams of protein

Crust -->
This will vary depending upon what cereal you use and how much of it.

On a side note it has 310% of your daily Vitamin A requirements per serving.

Honestly the filling tastes good straight. Next time I make it I am just going to bake the filling and eat it w/ a spoon.