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
2 TSP Ginger
1 TSP Nutmeg
1 TBSP Cinammon(I love the stuff)
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.
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.
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