Pumpkin Cheesecake

PUMPKIN CHEESECAKE

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.