1 c. fine gingersnap crumbs (15 cookies) or graham cracker crumbs (14 squares)
3 tbsp. butter, melted
2 (8 oz.) pkgs. light cream cheese, softened
1 c. mashed cooked sweet potatoes
2/3 c. sugar
1 1/2 tsp. pumpkin pie spice
1 tsp. finely shredded orange peel
1 tsp. vanilla
5 egg whites
1 c. evaporated skim milk

CRUST: Combine crumbs and butter. Press mixture into bottom and 1 inch up sides of an 8-inch springform pan. Set aside.

FILLING: In large mixing bowl, beat cream cheese, sweet potatoes, sugar, pumpkin pie spice, the orange peel and vanilla until combined. DO NOT OVER BEAT. Stir in milk. Carefully pour into prepared pan. Bake at 350 degrees for 60-70 minutes until center appears set. Cool on wire rack for 45 minutes. Cover and chill thoroughly. Remove sides of pan. Garnish with dessert topping and orange peel. Makes 14 servings.

9 fat grams, 199 calories, 22 milligrams cholesterol per serving.