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CreamCheese - Orange Chiffon Cheesecake

Source of Recipe

from lifeclinic com


List of Ingredients

for the crust:
2 c. graham cracker crumbs
1/2 c. melted I Can't Believe It's Not Butter Light, (1 stick)
2 tbsp. sugar substitute

for the filling:
1 c. orange juice
1 packet unflavored gelatin
1 1/2 c. softened low fat cream cheese, (12oz.)
1 c. part skim ricotta cheese
1/2 c. sugar substitute
2 c. frozen light whipped topping, thawed, (16oz.)
1 c. chopped orange segments, (2 medium oranges, peeled,
...seeded and chopped)


Recipe

for the crust:
Preheat oven to 350. Coat a 9" spring form pan with non stick cooking spray.
Mix the graham cracker crumbs, butter light and sugar substitute together.
Pat the mixture evenly on the bottom and half way up the sides of the pan.
Bake for 8 - 10 minutes or until set. Let cool.

for the filling:
Use a small saucepan to mix the orange juice and gelatin together.
Let set for 1 minute.
Use a medium heat and stir constantly for about 3 minutes, until the gelatin
dissolves.
Whisk the cream and ricotta cheeses together in a large bowl until smooth.
Stir in the sugar substitute.
Add the orange/gelatin mixture to the cheese mixture and blend until smooth.
Fold the whipped topping into the cheese mixture.
Gently stir in the chopped oranges.
Spoon into the crust and spread evenly.
Let chill for 6 hours or overnight.
Garnish with more orange sections if desired.
Makes 16 servings.

Nutritional info per serving:
Calories 204, Prot 6g, Total Carb 20g, Total Fat 11g, Chol 17mg, Sod 209mg
Diabetic exchanges: 1/2 milk, 1 bread, 2 fat