2 tbsp (30 mL) butter, melted
1 ½ cups (375 mL) gingersnap cookie crumbs
1 cup (250 mL) light ricotta cheese
Grated rind of 1 orange
2 ½ tsp (12 mL) ground cinnamon
¼ tsp (1 mL) ground allspice
2/3 cup (150 mL) granulated sugar or low-calorie granulated sweetener
1 tbsp (15 mL) molasses
1 ¼ cups (300 mL) canned pure pumpkin
2 tbsp (30 mL) all purpose flour
1 tsp (5 mL) ground ginger
Whipped cream (optional)
Combine butter and cookie crumbs until well blended in an 8 x 8-inch cake pan. Press onto bottom of pan, refrigerate.
In a medium glass mixing bowl, beat eggs with molasses until very light and fluffy. Add ricotta cheese, orange rind, pumpkin, flour, cinnamon, allspice and ginger; beat at low speed until blended. Microwave mixture at medium high (70%) for 4 to 5 minutes, stirring every 90 seconds or until mixture is heated through and thickens. Immediately stir in sugar or low-calorie sweetener and spread onto prepared crust. Bake at 350°F (180°C) about 15 minutes or just until set. (Top remains moist and shiny). Cool on wire rack; dessert will continue to set during cooling time. Refrigerate until serving time. To serve, cut into circles or squares. Garnish with orange slices or twists of orange peel, and whipped cream (optional).
If cutting into squares, the recipe will make about 24.
Carbohydrates: 10.7 g
Fat: 2.9 g
Protein: 2.4 g
Sodium: 68.0 mg