CRUST:
1 cup soft whole-wheat bread crumbs
1/4 cup bran (natural)
1/4 cup brown sugar substitute (SugarTwin)
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine
Set aside.
FILLING:
1 tablespoon unflavored gelatin (1 package)
1/3 cup water
2 cup 2 percent cottage cheese
1/3 cup orange juice
1 teaspoon orange rind
1 small banana
2 tablespoons white sugar substitute such as SugarTwin
1 teaspoon lemon juice
1 small orange
8 strawberries or grapes
CRUST:
Combine 1st 4 ingredients in a bowl. With fingers, rub in butter until mixture is crumbly. Press onto bottom of 7-8″ springform pan.
FILLING:
In small saucepan, sprinkle gelatin over water and let stand about 5 minutes to soften. Place over low heat, stirring until gelatin dissolves. Let cool to room temperature.
In food processor or blender, combine cottage cheese, orange juice and rind, banana, sweetener, lemon juice and dissolved gelatin. Puree until smooth (mash cottage cheese, banana with sweetener, juices and gelatin or press through sieve). Pour over prepared crust. Cover and chill 2-4 hrs or until set.
At serving time, remove side from pan. With wide metal lifter, slip cheesecake off bottom of pan onto serving plate or leave on base of springform pan. Peel orange, removing pith and thin membrane. Remove sections. Slice strawberries or grapes. Arrange on top of cheesecake along with orange slices.
Recipe makes eight servings Orange Cheesecake.
Nutritional Information per serving (1/8 cheesecake):
Total Calories: 124
Total Fat: 4g
Saturated Fat: 4g
Total Carbohydrate: 12g
Protein: 10g
Exchanges Per Serving: 1 Fruit and Vegetable, 1 Protein
