Crust:
1-cup graham cracker crumbs
3 tablespoons melted margarine
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Cheesecake:
1-cup orange juice
1 pkg. of peach flavored gelatin
1 can (11 ounces) Peaches in light syrup, drained, coarsely chopped
2 pkg. Reduced-fat cream cheese, softened
1-cup part-skim ricotta cheese
1 teaspoon lemon extract
¾ cup sugar substitute
1. For Crust, combine graham cracker crumbs, butter and spices. Press into a 9-inch pie pan, refrigerate for 1 hour until stiff.
2. For Cheesecake, pour orange juice into small saucepan. Mix gelatins in juice until dissolved, then add chopped peaches. Over low heat, stir constantly. Set aside
3. In medium bowl, beat ricotta cheese, cream cheese, and lemon juice and sugar substitute until smooth.
4. Spoon bottom of crust with a thin layer of cream cheese mixture, chill for 10 minutes.
5. Pour gelatin & peaches in crust, chill for 10 minutes.
6. Spoon remaining cream cheese mixture over top, cover and freeze for 20 minutes.
Makes 16 servings
Nutrition information per serving:
Calories 145, Protein 8g, Carbs 11g, Fat 7g, Cholesterol 31mg, Sodium 145mg
Food Exchanges: 1/2 milk, 1 starch, 2 fat
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