Makes 18 slices
2½ pts per slice
450 g pumpkin
225 g low-fat digestive(s)
½ teaspoon cinnamon
40 g polyunsaturated margarine
200 g low-fat soft cheese
200 g caster sugar
150 g 0% fat Greek yogurt
1½ teaspoon spice, mixed
2 large eggs, beaten
Peel and chop the pumpkin. Place in a large pan with 5 tbsp water, cover, bring to the boil and simmer for 20 mins. Drain thoroughly and mash or liquidise, then leave to cool.
Preheat oven to Gas Mark 3/170ºC/150ºC fan/325ºF. Line a 18cm x 28cm baking tin with baking parchment.
Place the biscuits and cinnamon in a food processor and grind to fine crumbs or place in a plastic bag and crush with rolling pin. Set aside.
Melt margarine in a small pan, add the biscuit crumbs and mix together. Press evenly into the tin and refrigerate until required.
Beat together the low fat soft cheese, sugar, yogurt, spice and eggs until smooth. Stir in the cooled pumpkin.
Pour pumpkin mixture on top of biscuit base and spread evenly .
Bake until set at edges, about 30 minutes. (Note: The very centre will be a little loose). Cool completely and refrigerate overnight before cutting into 18 pieces and serving.
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