It is no secret that I have an incredible weakness for cheesecake or that, on more than one occasion, I've been found indulging in this favorite desert after a contest to celebrate. However, on a regular basis, there is no room in the diet of a pro or serious bodybuilder for such concentrated fat and calorie-laden fare.

But....a bodybuilder has got to live a little bit. So, rather than find myself sneaking into the Cheesecake Factory or local bakery, famous for its rich and definition-destroying cheesecakes, I've found ways to create great tasting and "safe" treats that not only cure my cravings for a "tarte du fromage," but, when served to dinner guests, they can't believe it's not the full-fat real thing.

Filling:

• 3 cups fat-free ricotta cheese
• 1 cup fat-free cream cheese
• 1/2 cup egg substitute
• 2 egg whites
• 1/2 cup sugar
• 2 tbs. Rum
• 1 tsp. Vanilla extract
• 2 tbs grated lemon peel
• 1/2 cup nonfat or reduced fat milk
• 1 cup raisins

Crust:

• 3/4 cup flour
• 3 tbs. sugar
• 1/2 tsp. grated lemon peel
• 2 egg whites

Directions:
Filling: Blend together Ricotta, cottage cheese, sugar, egg substitute, whites until creamy. Add sugar, then vanilla and rum. Add milk, then raisins & lemon peel. Set aside

Crust: Mix flour, sugar, lemon peel, slowly add egg whites until crumbly. Press into springform pan, coated lightly with Pam. Bake for 8-10 min. at 350 until brown. Let cool.

Pour filling evening over crust. Bake at 350 for 1 1/2 hours. Let cool for 60 minutes in oven before removing. Remove springform pan. Cover and chill overnight in fridge. Serve with fat-free whipped cream and/or fresh berries, if desired.

Protein "PUMP"kin cheesecake
An original "GARRETT CAKE"

Pumpkin, truly and innocent and healthy squash, gets a bad rap during the holidays. From the first sight of a jack-o-lantern on Halloween, through to the desert-laden days of December's holidays, we are tempted by the rich and hearty treats that pumpkin gets woven into.

• However, pumpkin DOES NOT have to be synonymous with waist-expansion. Its texture and flavor lend themselves to truly healthy desert possibilities. What better time to work this vitamin-rich vegetable into your diet in a flavor-filled, but low-fat way?   Try my version of a cheesecake that is usually found in a full-fat version - it's perfect for a 2001 New Year's resolution to make being fit and eating healthy your lifestyle!

• 2 cups nonfat ricotta cheese
• 1 1/2 cups pumpkin puree (canned)
• 1/2 cup low-calorie pancake syrup
• 8 packets of equal
• 1 tsp. Vanilla
• 1/3 cup whey protein powder
• 1 low-fat graham cracker crust
• Light whipped topping

Mix all ingredients together (except crust and topping) until smooth. Pour into crust. Bake in 400-degree oven for about 40 minutes. Let cool. Top each slice with 2 tbsp. light whipped topping.

Serves 6. Per serving: 173 calories, 14 g protein, 22.5 g. carbohydrates, 3 g fat