Last years photo taken by me and I plan on serving this version again! We served it cold with sugar free cool whip and loved every bite.
2 2/3 c. Weight Watchers lowfat cottage cheese
1/2 c. Weight Watchers nonfat plain yogurt
1/4 c. granulated sugar
2 egg whites
1 tsp. vanilla extract
1 c. canned pumpkin (no sugar added)
1/3 c. frozen apple juice concentrate, thawed
3 tbsp. all-purpose flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
Place first 5 ingredients in food processor; process until smooth, about 2 minutes. Add pumpkin and remaining ingredients; process until combined. Pour into a 9-inch nonstick pie pan; bake in preheated 350 degree oven for 1 hour. Let cool. Cover; refrigerate until firm, at least 5 hours or overnight. Makes 8 servings.SERVING SUGGESTION: Drizzle 1 oz. melted chocolate over finished cake. Decorate as desired with 1/4 cup whipped topping.