This recipe utilizes creamed fat-free cottage cheese and 1/3-less-fat cream cheese, the substitutions with using the lower fat dairy products does not take away from the ultimate flavor and texture of the cheesecake. In fact, I processed the cottage cheese in the food processor for several minutes until it was silky smooth. This pumpkin cheesecake recipe is perfect for the fall flavor menus starting to make their appearances around North America’s kitchens this time of year.
Entries from September 2009
Pumpkin Cheesecake
September 16th, 2009 · 9 Comments
Tags: Desserts · Recipes · Weight Watchers
Pot Roast
September 2nd, 2009 · 9 Comments
I was eyeing a few minutes before the butcher pointed out the “roast” meats section. Roasting anything larger than 5 to 7 pounds requires a larger pan….err…pot!
