Lowfat Carrot Cake Cheesecake

1 graham cracker crust

CARROT CAKE FILLING:
1 cup flour
3/4 cup sugar or fructose
1 teaspoon ground cinnamon
1/2 cup nonfat cottage cheese
1/3 cup pureed cooked carrots OR
baby food carrots

NONFAT CHEESE FILLING:
8 ounces nonfat cream cheese, softened
1/2 cup fructose or table sugar
1/3 cup egg whites or egg substitute
1/2 cup plain nonfat yogurt

Press graham cracker crumb crust into bottom of 9" springform pan, and place crust in freezer while making filling. Preheat oven to 325�F.

Make carrot cake filling: In a medium bowl, combine flour, sugar, cinnamon, cottage cheese and carrot puree. Stir until thoroughly combined. Pour into prepared crust and set aside.

Make nonfat cheese filling: In another bowl, beat cream cheese, sugar, egg whites and yogurt with electric mixer until light and creamy. Pour over carrot cake batter.

Bake 45-50 minutes or until cake jiggles slightly when tapped.

Cool in refrigerator for at least 2 hours before removing pan rim.

Krystine's Healthy Gourmet Bakery Cookbook

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