Diabetic Gourmet Magazine
Login | Register Follow Diabetic Gourmet Magazine on Twitter Diabetic Gourmet Magazine on Facebook Diabetic Gourmet Magazine on Pinterest
diabeticgourmet.com


Search







Home : Diabetic Recipes : Desserts

No-Bake Orange Cream Cheesecake

No-Bake Orange Cream Cheesecake

Light fluffy textured cheesecake filled with chopped oranges, reduced-fat cream cheese and ricotta cheese makes a great warm weather dessert.

Yield: 16 servings
Ratings Rating: 5.00, 2 Votes | Read Comments
Add Star Rating | Add Comments
Print Version
Printer-Friendly Version
Share

Ingredients

    Crust Ingredients:

  • 1 cup graham cracker crumbs
  • 3 tablespoons stick butter or margarine, melted
  • 3 tablespoons Equal Spoonful or Granulated*

    Cheesecake Ingredients:

  • 1 cup orange juice
  • 1 envelope (1/4 ounce) unflavored gelatin
  • 2 packages (8 ounces each) reduced-fat cream cheese, softened
  • 1 cup part-skim ricotta cheese
  • 3/4 cup Equal Spoonful or Granulated**
  • 1 teaspoon orange extract (optional)
  • 2 cups light whipped topping, thawed, if frozen
  • 1 can (11 ounces) Mandarin oranges, drained, coarsely chopped
  • Oranges sections (optional)
  • Whipped topping (optional)

    * May substitute 4-1/2 packets Equal sweetener

    ** May substitute 18 packets Equal sweetener

Directions

  1. For Crust, combine graham cracker crumbs, butter and 3 tablespoons Equal. Press mixture onto bottom of a 9-inch springform pan. Bake in preheated 350F oven 10 minutes. Cool on wire rack while preparing cheesecake.
  2. For Cheesecake, pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute. Heat over low heat, stirring constantly, until gelatin dissolves. Beat cream cheese and ricotta cheese in mixing bowl on medium speed of mixer until smooth. Stir in 3/4 cup Equal® and orange extract. Add gelatin mixture to cheese mixture; blend until smooth. Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened. Fold in whipped topping and chopped oranges. Spoon over baked crust.
  3. Cover and refrigerate several hours or overnight. To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges. Nutritional Information

Nutritional Information (Per Serving)
Calories: 152
Protein: 6 g
Sodium: 158 mg
Cholesterol: 31 mg
Fat: 10 g
Carbohydrates: 11 g
Exchanges: 1/2 milk, 1 starch, 2 fat

Source:Equal®

Sponsored Links

Free Subscriptions

The following free subscriptions from Diabetic Gourmet Magazine will keep you informed, up-to-date, and well-prepared for healthful and exuberant diabetes living. Sign up today to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Fill out the form below and press the subscription button.
Your Email Address:
Subscriptions to Choose From:
The Diabetic Newsletter
The Diabetic News
Daily Diabetic Recipe
Diabetic Gourmet Contest Alert
Enter the security code shown shown:

Last Step - Click the button below!

We do not share, rent, or sell our lists to anyone. Period.
Read our terms and privacy policy.


Recipe Archive Menu

Special Magazine Offers: Diabetes Forecast | Diabetic Living | Diabetic Cooking | Diabetes Self-Management
Save up to 79% using these links. Click here for More Titles.

Click Here For More Information


Site Disclaimer / Terms And Conditions Of Use | Diabetes Advertising Information
Contents Copyright © CAPCO Marketing, LLC ® . All Rights Reserved.