Orange cheesecake

Yield: 8 servings

Measure Ingredient
1 cup Soft wholewheat bread crumbs
¼ cup Bran (natural)
¼ cup Brown sugar subs (SugarTwin)
1 tablespoon Unflavored gelatin (1 pkg)
⅓ cup Water
2 cups 2% cottage cheese
⅓ cup Orange juice
1 teaspoon Orange rind
½ teaspoon Ground cinnamon
2 tablespoons Butter or margarine
1 small Banana
2 tablespoons White sugar subs. SugarTwin
1 teaspoon Lemon juice
1 small Orange
8 \N Strawberries or grapes

CRUST

FILLING

CRUST: Combine 1st 4 ingredients in a bowl. With fingers, rub in butter until mixture is crumbly. Press onto bottom of 7-8" springform pan.

FILLING: In small saucepan, sprinkle gelatin over water & let stand about 5 minutes to soften. Place over low heat, stirring until gelatin dissolves. Let cool to room temperature. In food processor or blender, combine cottage cheese, orange juice & rind, banana, sweetener, lemon juice & dissolved gelatin. Puree until smooth (mash cottage cheese, banana with sweetener, juices & gelatin or press through sieve). Pour over prepared crust. Cover & chill 2-4 hrs or until set. At serving time, remove side from pan. With wide metal lifter, slip cheesecake off bottom of pan onto serving plate or leave on base of springform pan. Peel orange, removing pith & thin membrane. Remove sections. Slice strawberries or grapes. Arrange on top of cheesecake along with orange slices.

Exchanges ⅛ cheesecake: 1 Fruits & Vegetables Choice 1 Protein Choice; 12 g carbohydrate; 10 g protein 4 g fat; 124 calories

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