LOW-FAT ORANGE DREAM CHEESECAKE
This light and creamy orange cheesecake makes a perfect luncheon dessert.
Provided by Allrecipes Member
Time 4h15m
Yield 8
Number Of Ingredients 6
Steps:
- Sprinkle crumbs onto bottom of 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray.
- Stir boiling water into gelatin in large bowl at least 2 min. until gelatin is completely dissolved. Cool 5 min. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, stopping occasionally to scrape down side of blender container; pour into large bowl.
- Add whipped topping; stir gently until well blended. Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 85.7 calories, Carbohydrate 8.9 g, Cholesterol 6.2 mg, Fat 0.8 g, Protein 6.8 g, SaturatedFat 0.4 g, Sodium 257.4 mg, Sugar 6.9 g
MINI CHEESECAKES (WEIGHT WATCHERS: 2 PTS) RECIPE - (4.1/5)
Provided by pikassob
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one. In a medium mixing bowl beat cream cheese until fluffy. Add egg substitute, yogurt, and sugar. Beat until smooth and thoroughly combined. Fill each baking cup 2/3 full with cream cheese mixture. Bake in oven for 20 minutes. You may have to adjust the time a bit if they still come out too soft or runny. It will depend on the oven. Cool on a rack for about 15 minutes until mini cheesecakes reach room temperature, then chill in refrigerator for at least an hour. Right before serving, top with fresh fruit of your choice.
ORANGE DREAM CHEESECAKE
With so many people counting carbs these days, this is a wonderful dessert which is low in carbs. I got this from a pamphlet put out by Kraft Foods ! Try it... delicious!
Provided by BrendaM
Categories Cheesecake
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle the graham wafer crumbs onto the bottom of an 8" or 9" springform pan, or a 9" pie plate sprayed with no stick cooking spray.
- Stir boiling water into orange jelly powder in a large bowl, stirring for at least 2 minutes until the powder is completely dissolved.
- Cool for 5 minutes.
- Pour this into a blender, then add cheeses.
- Cover and blend on medium speed until well blended.
- (Scrape down sides of the blender occasionally).
- Pour into a large bowl.
- Add whipped topping and stir gently until well blended.
- Pour into the prepared pan and smooth the top with a spatula.
- Refrigerate for four hours or until set.
- If using a springform pan, remove side of pan just before serving.
LOW-FAT ORANGE DREAM CHEESECAKE
This light and creamy orange cheesecake makes a perfect luncheon dessert.
Provided by Allrecipes Member
Time 4h15m
Yield 8
Number Of Ingredients 6
Steps:
- Sprinkle crumbs onto bottom of 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray.
- Stir boiling water into gelatin in large bowl at least 2 min. until gelatin is completely dissolved. Cool 5 min. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, stopping occasionally to scrape down side of blender container; pour into large bowl.
- Add whipped topping; stir gently until well blended. Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 85.7 calories, Carbohydrate 8.9 g, Cholesterol 6.2 mg, Fat 0.8 g, Protein 6.8 g, SaturatedFat 0.4 g, Sodium 257.4 mg, Sugar 6.9 g
LOW-FAT ORANGE DREAM CHEESECAKE (2 WW PTS)
Make and share this Low-Fat Orange Dream Cheesecake (2 Ww Pts) recipe from Food.com.
Provided by punkyluv
Categories Cheesecake
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- SPRINKLE crumbs onto bottom of 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray.
- STIR boiling water into gelatin in large bowl at least 2 minute until gelatin is completely dissolved. Cool 5 minute Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, stopping occasionally to scrape down side of blender container; pour into large bowl.
- ADD whipped topping; stir gently until well blended. Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.
- Nutrition (per serving).
- Calories100 Total fat2 g Saturated fat1.5 g Cholesterol10 mg Sodium330 mg Carbohydrate11 g Dietary fiber0 g Sugars5 g Protein8 g.
Nutrition Facts : Calories 57.8, Fat 1.1, SaturatedFat 0.5, Cholesterol 6.2, Sodium 297, Carbohydrate 3.9, Sugar 2.9, Protein 7.8
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