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    LOW-FAT ORANGE AND ALMOND CREAM CHEESE P


    Source of Recipe


    Marla

    List of Ingredients




    Crust
    Nonstick vegetable oil spray
    1 3/4 cups low-fat granola
    1/2 cup blanched slivered almonds (about 2 ounces)
    1/4 cup plus 1 tablespoon orange juice
    1 tablespoon honey


    Filling
    1/2 cup orange juice
    1 envelope unflavored gelatin
    1 16-ounce container nonfat cottage cheese
    4 ounces nonfat cream cheese, room temperature
    1/4 cup canned evaporated skim milk
    3 tablespoons sugar
    2 tablespoons honey
    1/2 teaspoon almond extract


    4 oranges
    1/4 cup apricot preserves
    1 tablespoon sliced almonds, toasted

    Recipe



    For Crust:
    Preheat oven to 400°F. Spray 9-inch-diameter springform pan with
    nonstick vegetable oil spray. Coarsely grind granola and blanched
    slivered almonds in processor. Transfer mixture to medium bowl. Stir
    in orange juice and honey. Press mixture onto bottom of prepared
    springform pan. Bake until crust is set and beginning to color, about
    10 minutes. Transfer springform pan to rack and cool crust completely.

    For Filling:
    Stir orange juice and gelatin in heavy small saucepan over low heat
    until gelatin dissolves, about 3 minutes. Remove from heat. Puree
    cottage cheese, cream cheese, evaporated milk, sugar, honey and
    almond extract in blender until very smooth. Transfer to large bowl.
    Stir in gelatin mixture. Pour filling into crust. Cover and
    refrigerate overnight. (Cheese pie can be prepared 1 day ahead. Keep
    refrigerated.)

    Cut peel and white pith from oranges. Cut oranges crosswise into 1/4-
    inch-thick rounds. Cut each round in half. Drain orange pieces on
    several layers of paper towels. Arrange oranges decoratively over top
    of cheese pie. Stir apricot preserves in heavy small saucepan over
    low heat until melted. Brush oranges with apricot glaze. Sprinkle pie
    with almonds and serve.

 

 

 


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