Orange Chiffon Cheesecake

Ingredients

• CRUST:
• 2 cups graham cracker crumbs
• 1 stick (1/2 cup) diet stick margarine -- melted
• FILLING:
• 1 cup orange juice
• 1 envelope unflavored gelatin
• 12 ounces low-calorie cream cheese -- softened
• 1 cup part-skim ricotta cheese
• 12 packets Equal sweetener
• 1 packet low-calorie whipped topping mix
• 1/2 cup skim milk
• 2 medium oranges -- peeled, seeded and chopped, about 1 cup chopped orange segments
• 1 orange -- peeled and sectioned for garnish -- if desired

Directions

CRUST:
Spray 9-inch springform pan with nonstick vegetable spray. Blend crust
ingredients throughly and press over bottom and halfway up sides of pan.
Bake in preheated 350 oven 8 to 10 minutes or until set. Cool.

FILLING: Pour orange juice into a 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 in a
large bowl until smooth; stir in EQUAL. Add gelatin mixture to cheese
mixture; blend until smooth. Prepare whipped topping according to package
directions, substituting milk for water. Fold whipped topping into cheese
mixture. Stir in chopped oranges. Spoon into prepared crust and spread
evenly. Chill 6 hours or overnight. Garnish with orange sections if
desired.
149 calories per serving.

Submitted 6/13/05.
Source: SOAR
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Orange Chiffon Cheesecake