Low-fat orange cheesecake

10 Servings

Ingredients

Quantity Ingredient
2 cups Plain yogurt
1¾ cup Graham cracker crumbs
2 teaspoons Vanilla extract
¾ teaspoon Ground cinnamon
5 tablespoons Low-fat margarine; melted
1 cup Orange juice
1½ teaspoon Orange peel; grated
1 teaspoon Lemon peel; grated
½ cup Nonfat sour cream
½ cup Sugar
½ cup All purpose flour
2 larges Eggs; separated

Directions

**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 350ø. 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 ¼ 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@... 4/98 Recipe by: Sanibel Harbour Resort and Spa - Fort Meyers, Florida Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 3, 1998

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