Orange Dream Cheesecake Low Fat Low Carb Food

LOW-FAT ORANGE DREAM CHEESECAKE

Steps:

• 1. Crush graham crackers and press in bottom of 9 inch springform pan sprayed with cooking spray
• 2. Stir boiling water in dry jello mix in large bowl and mix for 2 minutes or until completely dissolved. Cool 5 minutes
• 3. Pour jello mix into blender. Add both cheeses and blend until smooth.
• 4. Pour mixture into large bowl and gently stir in whipped topping
• 5. Pour in pan and smooth.
• 6. Allow to cool and set up in fridge about 4 hours or until set. remove rim of pan before serving. Enjoy!!

LOW FAT, LOW CARB CHEESECAKE DREAM

Steps:

• Spray a 8 or 9 inch pie pan with vegetable oil spray; sprinkle graham cracker crumbs on the bottom of the pan.
• Stir boiling water into gelatin in large bowl until dissolved. Let cool for 5 minutes.
• Pour gelatin into a blender and add the cottage cheese and cream cheese.
• Blend on medium speed until well blended, stopping and scraping sides if needed.
• Pour mixture back into large bowl.
• Add whipped topping and stir lightly until well blended.
• Pour into pie pan and refrigerate 4 hours or until set.
• Store in refrigerator.

ORANGE DREAM CHEESECAKE LOW FAT LOW CARB

Steps:

• 1. 1 whole graham cracker, crushed (about 3 Tbsp.) 2/3 cup boiling water 1 - 4-serving size package sugar-free orange flavored gelatin 1 cup low fat cottage cheese 8 ounces fat free cream cheese, cubed 2 cups thawed non-fat whipped topping Optional garnishing with orange slices will add calories and carbs.
• 2. Spray bottom of 8- or 9-in. springform pan or pie plate with graham cracker crumbs. Stir boiling water into gelatin in large bowl at least 2 minutes until gelatin is completely dissolved. Cool 5 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, occasionally scraping down side of blender container; pour into large bowl. Fold in whipped topping. 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. Serves 8.

LOW-FAT CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
• Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
• Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
• Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
• Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

LOW-FAT ORANGE DREAM CHEESECAKE (2 WW PTS)

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.

ORANGE DREAM CHEESECAKE

Steps:

• Sprinkle graham crumbs onto bottom of 8 or 9-inch springform pan sprayed with cooking spray. Stir boiling water into dry jelly powder in large bowl 2 minutes until completely dissolved. Cool 5 minutes; pour into blender. Add cheeses; cover. Blend well, stopping occasionally to scrape sides of blender container; pour into large bowl, Gently stir in whipped topping.
• Spread onto bottom of pan.
• Refrigerate 4 hours or until set. Run knife or metal spatula around rim of pan to loosen cake; remove rim. Store leftovers in refrigerators.
• JAZZ IT UP: Garnish with fresh mint sprigs or thin peeled orange slices.