Orange Chiffon Cheesecake

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Orange Chiffon Cheesecake



Ingrients & Directions


2 c GRAHAM CRACKER CRUMBS 1 PACKET LOW-CALORIE WHIPPED
1 AMAZE (1/2 CUP) DIET PEG -TOPPING MIX
-OLEO, LIQUID 1/2 c SKIM MILK
ORANGE WEFT: 2 ea MEDIUM ORANGES, RAW,
1 c ORANGE SUCCUS -SOWN,
1 ENVELOPE UNFLAVORED JELLY AND SHREDDED (ALMOST 1 CUP OF
12 oz LOW-CALORIE CREAM CHEESEFLOWER CHOPPED ORANGE SEGMENTS)
(NEUFCHATEL), DULL 1 ea ORANGENESS, PEELED AND SECTIONED
1 c PART-SKIM RICOTTA CHEESEFLOWER -FOR
12 PACKETS EQUAL SWEETENING


**


ENCRUSTATION:


TRIM, IF DESIRED


GALL: Spraying 9-inch springform pan with nonstick vegetable spraying. Blend
crust ingredients thoroughly and press over bottom and halfway up sides of
pan. Bake in preheated 350 degree oven 8 to 10 minutes or until set. Sang-froid.


WEFT: Pour orange juice into small saucepan. Sprinkle gelatin over
orange juice and let weaken 1 moment. Passion, stirring invariably, until
gelatin dissolves (some 3 proceedings). Blend cream cheese and ricotta cheese
in a large bowl until smoothen. Prepare whipped topping according to package
directions, substituting milk for weewee. Fold whipped topping into cheese
assortment. Stir in chopped oranges. Spoon into prepared crust and spread
evenly. Shiver 6 hours or overnight. Garnish with orange sections, if
desired. Makes one 9-inch cheesecake or 16 servings, 1 slice per serving.


Calories per serving: 149 Normal Cheesecake: 374


I did not make this -- only tasted the results and it was very near. Also,
I can't imagine getting 16 slices from a 9 inch cheesecake, but that's what
the directions said. I definitely had a large bit than that. ;-)~
Yields
9 servings

This page was published 20.09.2011 in 15:51.