Diabetic Recipes
No-Bake Orange Cream Cheesecake
Yield: 16 servings
Ingredients
Crust
- 1 cup Graham cracker crumbs
- 3 tablespoons Equal Spoonful*
- 3 tablespoons stick butter or margarine, melted
Filling
- 1 cup orange juice
- 1 envelope unflavored gelatin
- 2 (8 ounce) packages reduced fat cream cheese, softened
- 1 cup part-skim ricotta cheese
- 3/4 cup Equal Spoonful**
- 1 teaspoon orange extract (optional)
- 2 cups light whipped topping
- 1 (11 ounce) can mandarin oranges, drained, coarsely chopped
Instructions
Crust
- Combine all ingredients. Press onto bottom of a 9 inch springform pan.
- Bake in preheated 350 degrees F oven for 10 minutes.
- Remove from oven and cool on wire rack while preparing filling.
Filling
- Pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute. Heat over low heat, stirring constantly until gelatin is completely dissolved. Remove from heat; set aside.
- Beat cream cheese and ricotta cheese in medium size bowl with electric mixer until smooth and fluffy. Mix in Equal and orange extract until combined. Stir in gelatin mixture.
- Place cheese mixture in refrigerator or freezer for 20 to 30 minutes to thicken slightly. Fold in whipped topping and orange pieces. Spread evenly over baked crust.
- Refrigerate several hours or overnight.
- To serve, place springform pan on serving plate; remove sides of pan.
- Garnish with additional orange slices and whipped topping, if desired.
Notes
* May substitute 4 1/2 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Nutrition
Per serving: 152 cal., 6 g pro., 11 g carb., 10 g fat, 31 mg chol., 158 mg sodium
Exchanges: 1 milk, 2 fat
Attribution
Recipe credit: Equal Sweetener