The chiffon cake – a cross between an angel food cake and a regular style cake – was hands-down the most requested cake of the sixties. Remember orange is for springtime and lemon is for summer.
2 cups Graham cracker crumbs
8 Tablespoons Light margarine, melted
3 packetsEqual sweetener
1 cup Orange juice
1 envelope (1/4 ounce) Unflavored gelatin
12 ounces Reduced-fat cream cheese, softened
1 cup Part-skim Ricotta cheese
12 packets Equal sweetener
2 cups Light whipped topping
2 medium Oranges, peeled, seeded and chopped
Oven Temp ~ 350°
Baking Time ~ 8 -
Pan Type ~ 9-inch springform pan
Mix graham cracker crumbs, margarine and 3 packets Equal sweetener. Pat mixture
evenly on bottom and halfway up side of pan. Bake in preheated until set.
Pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute. Heat, stirring constantly until gelatin dissolves, about 3 minutes.
Blend cream cheese and Ricotta cheese in large bowl until smooth,
stir in 12 packets Equal sweetener. Add
gelatin mixture to cheese mixture, blend until smooth.
Fold whipped topping into cheese mixture. Stir in chopped oranges. Spoon into prepared crust and spread evenly.
Chill 6 hours or overnight. Remove side of pan, place Sugar Free Orange Cheesecake onto serving plate. Garnish with orange sections if desired.
Makes 16 sugar free orange cheesecake servings.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!