Pecan Crumb Crust:
- ½ cup (125 mL) graham crumbs
- 1/3 cup (75 mL) pecans, finely chopped
- 2 Tbsp (30 mL) margarine, melted
- 2 Tbsp (30 mL) brown sugar
Spiced Lentil Filling:
- 16 oz (500 g) low-fat cream cheese
- ¼ cup (60 mL) brown sugar
- ¼ cup (60 mL) granulated sugar
- 2 eggs
- 1 cup (250 mL) green lentil purée
- 1 tsp (5 mL) cinnamon
- ¼ tsp (1 mL) nutmeg
- ¼ tsp (1 mL) pumpkin spice
- 1 Tbsp (15 mL) 1% milk
- 1½ tsp (7 mL) cornstarch
Orange Cream Cheese Icing: (Optional)
- 8 oz (250 g) spreadable low-fat cream cheese
- 2 Tbsp (30 mL) icing sugar
- 1½ tsp (7 mL) orange liqueur
- ½ tsp (2 mL) grated orange rind
Combine crumbs, pecans, margarine, and brown sugar. Press into and up the sides of a 20 cm (8”) springform pan. Chill.Preheat oven to 180° C (350° F).To prepare filling, with electric mixer, beat cream cheese and sugars until smooth. Beat in eggs, one at a time, until just blended. Beat in remaining ingredients. Pour into pan.Bake 45 minutes, until center is just set.Remove cake from oven; run a knife around the edge to loosen it from the pan. Cool at room temperature.Beat all icing ingredients together. Spread over cooled cake.Cut into 12 wedges.
Nutritional information
Per Serving (105g)
- Calories 269.2
- Protein 9.2g
- Carbohydrates 25.2g
- Fibre 2.2g
- Sugars 12.9g
- Fat 14.9g
- Cholesterol 62.9mg
- Potassium 206.8mg
- Sodium 216.7mg
- Vitamin A 15%
- Vitamin C 1%
- Calcium 9%
- Folate 5%
- Iron 31%
- Zinc 5%
Recipe courtesy of Canadian Lentils.
