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Lo-Cal Orange Chiffon Cheesecake
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2 cups Graham cracker crumbs
1 stick ( 1/2 cup) diet margarine, melted
ORANGE FILLING:
1 cup orange jucie
1 envelope unflavored gelatin
12 oz low calorie cream cheese
(Neufchatel), sotened
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 and seeded and chopped (about 1 cup of chopped orange segments)
1 orange peeled and sectioned
CRUST: Spray a 9-inch springform pan with nonstick vegetable spray. Blend crust ingredients thoroughly and press over bottom and halfway up the sides of the pan. Bake in preheated 350 degree oven for 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 the gelatin dissolves (about 3 minutes). Blend cream cheese and ricotta cheese in a large bowl 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. Makes one 9-inch cheesecake
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