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Name: Low-Fat Orange Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1 1/2 ts Orange peel; grated; 2 c Plain yogurt; 1/2 c Sugar; 1/2 c All purpose flour; 3/4 ts Ground cinnamon; 5 tb Low-fat margarine; melted; 1 c Orange juice; 1 ts Lemon peel; grated; 2 lg Eggs separated; 2 ts Vanilla extract; 1/2 c Nonfat sour cream; 1 3/4 c Graham cracker crumbs

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INGREDIENTS

1 1/2 ts Orange peel; grated
2 c Plain yogurt
1/2 c Sugar
1/2 c All purpose flour
3/4 ts Ground cinnamon
5 tb Low-fat margarine; melted
1 c Orange juice
1 ts Lemon peel; grated
2 lg Eggs ; separated
2 ts Vanilla extract
1/2 c Nonfat sour cream
1 3/4 c Graham cracker crumbs

Servings

INSTRUCTIONS

**Begin preparing this two days before you plan to serve Line strainer with three layers of cheesecloth. Set over large bowl. Add yogurt. Fold cheesecloth over yogurt. Place in refrigerator. Let yogurt drain overnight. Discard liquid. Preheat oven to 350?. Mix graham cracker crumbs, vanilla extract and cinnamon in small bowl. Mix in margarine. Press mixture onto bottom and 1 inch up sides of 9-inch diameter springform pan. Bake crust 10 minutes. Cool. Maintain oven temperature. Boil orange juice and grated peels in small saucepan until reduced to 1/4 cup, about 9 minutes. Cool. Mix drained yogurt, reduced orange juice mixture, sour cream, sugar, flour and yolks in medium bowl to blend. Beat egg whites in another medium bowl until stiff but not dry. Fold egg whites into sour cream mixture in 2 additions. Pour filing into crust. Bake cheesecake until filling sets, about 30 minutes. Remove cake from oven. Cool on rack. Refrigerate cheesecake overnight. Using small knife, cut around sides of cake to loosen. Release pan sides. Transfer cake to platter. Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@AOL.com 4/98 Recipe by: Sanibel Harbour Resort and Spa - Fort Meyers, Florida Posted to MC-Recipe Digest by Carriej999 on Apr 3, 1998

NOTES

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Low-Fat Orange Cheesecake

1 1/2 ts Orange peel; grated
2 c Plain yogurt
1/2 c Sugar
1/2 c All purpose flour
3/4 ts Ground cinnamon
5 tb Low-fat margarine; melted
1 c Orange juice
1 ts Lemon peel; grated
2 lg Eggs separated
2 ts Vanilla extract
1/2 c Nonfat sour cream
1 3/4 c Graham cracker crumbs

**Begin preparing this two days before you plan to serve    Line strainer with three layers of cheesecloth. Set over large bowl. Add  yogurt. Fold cheesecloth over yogurt. Place in refrigerator. Let yogurt  drain overnight. Discard liquid.    Preheat oven to 350?. Mix graham cracker crumbs, vanilla extract and  cinnamon in small bowl. Mix in margarine. Press mixture onto bottom and 1  inch up sides of 9-inch diameter springform pan. Bake crust 10 minutes.  Cool. Maintain oven temperature.    Boil orange juice and grated peels in small saucepan until reduced to 1/4  cup, about 9 minutes. Cool.    Mix drained yogurt, reduced orange juice mixture, sour cream, sugar, flour  and yolks in medium bowl to blend. Beat egg whites in another medium bowl  until stiff but not dry. Fold egg whites into sour cream mixture in 2  additions.    Pour filing into crust. Bake cheesecake until filling sets, about 30  minutes. Remove cake from oven. Cool on rack. Refrigerate cheesecake  overnight.    Using small knife, cut around sides of cake to loosen. Release pan sides.  Transfer cake to platter.    Printed in Bon Appetit April 1998    Typed and Busted by Carriej999@AOL.com 4/98    Recipe by: Sanibel Harbour Resort and Spa - Fort Meyers, Florida    Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 3,  1998

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Nutrition

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Serving Size: 1 Serving (163g)
Recipe Makes: 10 Servings

Calories: 311
Calories from Fat: 63 (20%)

Amt Per Serving		% DV

	Total Fat 7g	9 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 0.8g
Cholesterol 214mg		66 %
Sodium 201.5mg		7 %
Potassium 224.1mg		6 %
Total Carbohydrate 52.8g		16 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 51.9g
Protein 9.8g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 311

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