Mandarin Orange Cheesecake

Butter flavored nonstick spray
1/4 cup gingersnap crumbs
3/4 cup nonfat ricotta cheese
1/3 cup granulated sugar
3 tablespoons plain nonfat yogurt
2 tablespoons fat free cream cheese
1 egg
1 tablespoon flour
1/2 teaspoon orange peel
Mandarin orange sections for garnish

Coat a heatproof 1-quart dish with spray. It should fit inside the pressure cooker.

Tear off a 14 x 30 inch piece of aluminum foil and fold in half lengthwise to make a 7 x3 0 inch strip. Place dish in the center of the foil strip.

Press crumbs into bottom of dish.

Process all ingredients except orange sections until blended, and pour into dish with crumbs. Cover with a second piece of foil.

Place a rack or trivet in bottom of pressure cooker and add 2 cups water.

Bring the foil strip over the top and fold it over the dish and using the strip lower the dish into the cooker. Leave in place for the cooking.

Place lid on cooker, lock it into position and place the pressure regulator on the vent pipe (if using a first generation cooker).

Bring the pressure up and then lower it to a gentle rocking but maintaining that gentle pressure.

Cook for 10 minutes.

Let pressure drop naturally for 5 minutes then quick release any remaining pressure, (under cold water if a first generation cooker).

Carefully remove lid.

Using the foil strip carefully transfer custard to a wire rack.

Remove foil covering and allow custard to cool to room temperature.

Cover and refrigerate for at least 3 hours.

Serve garnished with orange sections.

166 calories; 2.6 grams fat; 0.8 g saturated fat; 57 mg cholesterol