Ingredients

For the crust:

1 cup oats
1-1/2 teaspoon tub style margarine
1/2 cup honey crunch-style wheat germ
3 tablespoon brown sugar
1 egg white

For the pie:

1 cup low-fat cottage cheese
4 ounces cream cheese, reduced fat neufchatel
1/2 cup sugar
1/2 cup canned pumpkin
3 tablespoon flour
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
2 egg whites

Instructions

Preheat oven to 325 degrees F. Spray a 9-inch pie pan with vegetable oil spray. Set aside. In nonstick fry pan, melt margarine. Add oatmeal and toast until slightly golden, approximately two minutes. Remove from heat and spoon oatmeal into a small bowl. Add wheat germ, brown sugar, and egg white. Mix until crumbly. Pat into the bottom and sides of the pie pan. Set aside.

In blender or food processor, puree together all remaining ingredients except for egg whites. Blend until smooth. Pour into large bowl. Slightly beat egg whites with a fork and gently fold into mixture. Pour mixture into pie pan and bake for 50 minutes or until center of cheesecake is firm.

Makes eight servings.

Nutrition Information Per Serving (1 slice)

Calories: 219
Fat: 6 g
Saturated Fat: 2.5 g
Cholesterol: 14 mg
Sodium: 206 mg
Dietary Fiber: 0.5 g