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liquid. With a potato masher or an
electric mixer on low speed, mash the
potatoes with the cooking liquid, mar-
garine, ginger, cardamom, pepper, nut-
meg and the remaining 1/4 teaspoon
of salt; serve at once. Makes 4 servings.

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Pumpkin-ricotta Cheesecake
12 (2 1/2" square) honey graham
crackers, made into crumbs
1 1 /3 cups instant nonfat dry milk
powder
3/4 cup part-skim ricotta cheese

cup egg substitute
cup low-fat (1%) cottage
cheese
1/2 cup canned pumpkin
1/4 cup firmly packed light brown
sugar
1 tablespoon lemon juice

3/4
2/3

1/2 teaspoon cinnamon

1/2 teaspoon vanilla extract

Preheat oven to 350 ° F. Spray an
8" spring-form pan with nonstick
cooking spray. Sprinkle bottom of
pan evenly with graham cracker
crumbs.
In a
blender or
food proces-
n'O'Ke
Oeft.
sor, puree
remaining
ingredients
until
smooth;
pour mixture
into prepared
pan reserving
1/4 cup of
the batter.
Drizzle the reserved batter in 3 con-
centric circles over the batter. With a
knife, lightly draw a line through the
batter from the outer edge toward the
center. Repeat around the pie, alter-
nating directions to make a spider-
web. Bake 50-60 minutes, or until
knife inserted in center comes out
clean. Cool completely on rack.
Cover and refrigerate until ready to
serve. Makes 8 servings.
The mashed sweet potatoes are
from the Weight Watchers New
Complete Cookbook copyright 1998 by
Weight Watchers International, Inc.
through an arrangement with
Macmillan Publishing USA. The
pumpkin ricotta cheesecake is adapted
from the 1994 version of same book.