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Full Online Book HomeLearning KitchenCakesandfrostings - Cheesecake Butternut Squash Ginger
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Cakesandfrostings - Cheesecake Butternut Squash Ginger Post by :pspro Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2851

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Cakesandfrostings - Cheesecake Butternut Squash Ginger

CRUST: 18 dried figs, stems removed
1 cup broken ginger snap cookies

Whiz the figs in a food processor for a few seconds, add the ginger snaps and continue to process until they clump
together in a sticky ball. Press into the bottom and up the sides of a lightly greased high sided 7" spring form pan.

FILLING: 2 c. Cooked butternut squash
2 packets unflavored gelatin
½ c. Water
3/4 c. Brown sugar
1 ½ c. Low fat cottage cheese
½ tsp. Cinnamon
½ tsp. Ground ginger
1/4 tsp. Ground cloves
3/4 c. yogurt cheese (1 ½ c. of plain, nonfat yogurt that has been strained for 12 hours in a colander lined with
paper towels.)

Sprinkle the gelatin over the water in a small saucepan and allow to soften for 1 minute. Warm over low heat, stirring until gelatin is completely dissolved. Place the squash, hot gelatin and the remaining ingredients in the food processor and whiz until smooth, about 2 minutes. Pour into prepared crust and chill until set, about 3 hours.

Serves 4
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