Ingredients:
Serves 12, 1 per serving
2 sprays non-stick cooking spray
2/3 C graham cracker crumbs (4 whole graham crackers)
1 Tbsp unsalted butter, melted
4 Tbsp fat-free cream cheese, softened
4 oz. low fat cream cheese, softened
1 1/3 C butternut squash, cooked and pureed
1/3 C sugar
1/2 tsp vanilla extract
1/2 tsp ground cinnamon, plus extra for garnish
1/8 tsp ground nutmeg
2 large eggs
Directions:
Preheat oven to 325 F degrees. Spray 12 small custard cups with non-stick cooking spray.
In a small bowl, combine graham cracker crumbs and butter with a fork.
Scoop 1 Tbsp crumb mixture into each cup.
Compress mixture with fingers.
Bake for 5 minutes, or until lightly browned.
In a large bowl, combine cream cheeses, squash puree, sugar, vanilla, cinnamon, and nutmeg.
Mix with an electric mixer, on medium-high speed, scraping the sides of the bowl often, until batter is completely smooth.
Add eggs. Mix another 1 to 2 minutes.
Spoon 1/4 C batter into each cup.
Bake for 20 minutes, or until lightly set on top.
Allow to partially cool before transferring to refrigerator to cool completely.
Sprinkle with cinnamon before serving.
*** An easy way to make squash puree from a whole squash, is to halve an unpeeled squash lengthwise and scoop out the seeds and membrane. Place the halved squash cut-side down, in a baking pan filled three-quarters full with water. Roast at 400 F degrees until squash is completely fork-tender. Let cool. Scoop out flesh and mash with a potato masher or puree with an electric mixer.
Squash will yield approximately 1 cup of squash puree per pound.
