This is the text version of Hungry Girl. 
<br><br>To see the accompanying visuals and links, go to: 
<br><br>
<br><br>https://www.hungry-girl.com/tuesdaypreview.php?newsletterid=1575
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<br><br>Hungry Girl Today: 10.21.08 
<br><br>
<br><br>CHEW THE RIGHT THING 
<br><br>
<br><br>BITE IT! 
<br><br>HG's Vanilla Cr&egrave;me Pumpkin Cheesecake 
<br><br> 
<br><br>The Great Pumpkin!  
<br><br>We're year-round pumpkin freaks, but fall is when all the "normal" people 
<br><br>celebrate the fat orange squash. Check out this recipe. It's SO great! 
<br><br>
<br><br>HG Heads Up! You'll need a springform pie pan for this recipe. You can 
<br><br>usually find 'em cheapie-cheap at any supermarket, or click here to order 
<br><br>one online. 
<br><br>
<br><br>Ingredients: 
<br><br>
<br><br>For Crust 
<br><br>2 cups Fiber One Original bran cereal, ground to a breadcrumb-like 
<br><br>consistency in a blender or food processor 
<br><br>1/4 cup light whipped butter or light buttery spread (like Smart Balance Light 
<br><br>or Brummel & Brown), melted & mixed with 2 tbsp. water 
<br><br>3 tbsp. Splenda No Calorie Sweetener (granulated) 
<br><br>1 tsp. cinnamon 
<br><br>
<br><br>For Filling 
<br><br>32 oz. fat-free cream cheese, room temperature 
<br><br>1 cup fat-free liquid egg substitute (like Egg Beaters Original) 
<br><br>1 cup canned pure pumpkin 
<br><br>1 cup Splenda No Calorie Sweetener (granulated) 
<br><br>1/4 cup light brown sugar (not packed) 
<br><br>1 tsp. vanilla extract 
<br><br>1 tsp. pumpkin pie spice 
<br><br>
<br><br>For Topping
<br><br>3/4 cup fat-free sour cream 
<br><br>1/4 cup Splenda No Calorie Sweetener (granulated) 
<br><br>1/2 tsp. vanilla extract 
<br><br>
<br><br>Directions: 
<br><br>Preheat oven to 325 degrees. 
<br><br>
<br><br>Combine all crust ingredients and mix thoroughly. Spray a springform pie 
<br><br>pan (about 9" wide) lightly with nonstick spray -- make sure to get the sides 
<br><br>as well as the bottom. Then evenly distribute crumb mixture, using your 
<br><br>hands or a flat utensil to firmly press and form the crust along the bottom of 
<br><br>the pan. Set aside. 
<br><br>
<br><br>In a large bowl, combine all filling ingredients. Using an electric mixer set to 
<br><br>medium speed, mix until completely blended and lump-free. Pour mixture 
<br><br>into the pan. 
<br><br>
<br><br>Bake in the oven for approximately 1 hour and 20 minutes, until set. Allow 
<br><br>pie to chill in the fridge for at least 3 - 4 hours (overnight is best). 
<br><br>
<br><br>Once pie has chilled, carefully release and remove springform top. In a small 
<br><br>bowl, mix all topping ingredients together until thoroughly blended. Spread 
<br><br>topping evenly over the pie. 
<br><br>
<br><br>Return pie to the fridge until ready to serve. Cut pie into 12 slices. 
<br><br>
<br><br>MAKES 12 SERVINGS  
<br><br> 
<br><br>Serving Size: 1 slice 
<br><br>Calories: 160 
<br><br>Fat: 3.25g 
<br><br>Sodium: 579mg 
<br><br>Carbs: 20g 
<br><br>Fiber: 5g 
<br><br>Sugars: 7g 
<br><br>Protein: 15g 
<br><br>
<br><br>POINTS&reg; value 3* 
<br><br>
<br><br>
<br><br>
<br><br>
<br><br>
<br><br>FIGHT IT! 
<br><br>Pumpkin Cheesecake, Average  
<br><br> 
<br><br>PLUMPkin Cheesecake!  
<br><br> Cheesecake is dangerous territory, no matter what. And sadly (SO sadly!), 
<br><br>adding pumpkin to it does NOT make it guilt-free. (We learned that lesson 
<br><br>from YOU, carrot cake!) It really is hard to resist a delicious dessert when it's 
<br><br>only available for a limited time, especially when it's as tempting as pumpkin 
<br><br>cheesecake. Have you noticed it's been popping up on menus at places like 
<br><br>Olive Garden and The Cheesecake Factory? Be strong, people. Resist the 
<br><br>urge to dive headfirst into a slab of the stuff. The average not-so-large slice 
<br><br>manages to cram in around 431 calories and 26g fat (and a WHOLE lot of 
<br><br>sugar!). That's the same amount of fat as EIGHT SLICES of our cheesecake! 
<br><br>So here's an idea -- make our version ahead of time, go out for your night 
<br><br>on the town, skip dessert, and then come home to enjoy a hefty slice of HG's 
<br><br>Vanilla Cr&egrave;me Pumpkin Cheesecake. Yeah, we're full of good ideas (and full 
<br><br>of pumpkin cheesecake!).  
<br><br> 
<br><br>Serving size: 1 slice 
<br><br>Calories: 492 
<br><br>Fat: 30g 
<br><br>Sodium: 314mg 
<br><br>Carbs: 48g 
<br><br>Fiber: 2g 
<br><br>Sugars: 29g 
<br><br>Protein: 7.5g 
<br><br>
<br><br>POINTS&reg; value 12* 
<br><br> 
<br><br>
<br><br>To see the accompanying visuals and links, go to: 
<br><br>https://www.hungry-girl.com/tuesdaypreview.php?newsletterid=1575
<br><br>
<br><br>-- 
<br><br>Passionate about pumpkin? Pick up a copy of our cookbook (in stores and 
<br><br>online) and pump up your diet with Creamy Banana Pumpkin Pie Pancakes 
<br><br>and Wayne's Pumpkin Smash! (And if you want to know who Wayne is, you'll 
<br><br>have to get the book!)
<br><br>
<br><br>CHEW ON THIS: 
<br><br>Today, October 21st, is National Pumpkin Cheesecake Day. Hey, it's almost 
<br><br>like we did that on purpose!! (Okay, we DID do it on purpose. You're 
<br><br>welcome!)
<br><br>
<br><br>Send your pals this pumpkin-tastic recipe ASAP. Click "send to a friend" 
<br><br>NOW!!!
<br><br>https://www.hungry-girl.com/send/sendfriend.php?nid=1575&idate=10- 
<br><br>21-2008 
<br><br>
<br><br>*The Points&reg; values for these products and/or recipes were calculated by 
<br><br>Hungry Girl and are not an endorsement or approval of the product, recipe 
<br><br>or its manufacturer or developer by Weight Watchers International, Inc., the 
<br><br>owner of the Points&reg; registered trademark. 
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