Orange Chiffon Cheesecake
(Diabetic)
- 2 cups graham cracker crumbs
8 tablespoons light margarine, melted
1 teaspoon Equal® for Recipes or 3 packets Equal®
sweetener or 2 tablespoons Equal® Spoonful™
1 cup orange juice
1 (1/4-ounce) envelope unflavored gelatin
12 ounces reduced-fat cream cheese, softened
1 cup part-skim ricotta cheese
3 1/2 teaspoons Equal® for Recipes or 12 packets Equal®
sweetener or 1/2 cup Equal® Spoonful™
2 cups light whipped topping
2 medium oranges, peeled, seeded and chopped
Orange sections (optional)
- Spray 9-inch springform pan with nonstick
cooking spray.
- Mix graham cracker crumbs, margarine and
1 teaspoon Equal® for Recipes or 3 packets Equal® sweetener
or 2 tablespoons Equal® Spoonful™ . Pat mixture evenly
on bottom and halfway up side of pan.
- Bake in preheated 350*F (180*C) oven 8
to 10 minutes or until set. Cool.
- Pour orange juice into small saucepan.
Sprinkle gelatin over orange juice and let soften 1 minute. Heat,
stirring constantly, until gelatin dissolves, about 3 minutes.
- Blend cream cheese and ricotta cheese
in large bowl until smooth; stir in 3 1/2 teaspoons Equal®
for Recipes or 12 packets Equal® sweetener or 1/2 cup Equal®
Spoonful™ .
- Add gelatin mixture to cheese mixture;
blend until smooth. Fold whipped topping into cheese mixture.
Stir in chopped oranges. Spoon into prepared crust and spread
evenly.
- Chill 6 hours or overnight. Remove side
of pan; place cheesecake on serving plate. Garnish with orange
sections, if desired.
Makes 16 servings.
Nutrition Information Per Serving: 204 cal., 6 g pro., 20 g carbo., 11 g fat, 17
mg chol., 209 mg sodium.
Food Exchanges:
1/2 Milk, 1 Bread, 2 Fat.
Recipe provided courtesy of Merisant Corporation ® and the
NutraSweet Company, makers of Equal®.
Click
for more information on the artificial sweetner Aspartame.
