Orange Swirled Cheesecake
In a small saucepan sprinkle 2-1/2 teaspoons of the gelatin over the orange juice; let stand for 5 minutes. Heat and stir orange juice mixture over low heat just until gelatin is dissolved. Remove from heat and cool for 5 minutes.Advertisement
In another small saucepan sprinkle remaining 1-1/4 teaspoons gelatin over the milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat; cool 5 minutes.
In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in yogurt, sugar and vanilla until smooth. Remove 1/2 cup of the cream cheese mixture and add it to the milk mixture, whisking until smooth. Gradually beat orange juice mixture into the remaining cream cheese mixture until smooth. Tint light orange with the orange food coloring. Stir in the 1 teaspoon orange peel.
Spoon half of the orange cream cheese mixture into a 7- to 8-inch springform pan. Spoon half of the white cream cheese mixture into mounds over orange cream cheese mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl white mixture into orange mixture. Repeat layering and swirling remaining orange cream cheese mixture and white mixture. Cover and chill in the refrigerator for 4 to 24 hours or until set.
To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. If desired, garnish with fresh raspberries and/or orange peel curls. Cut cheesecake into wedges to serve.
Tips: If using a sugar substitute, choose Splenda(R) Sugar Blend for Baking or Equal(R) Spoonful or packets in place of granulated sugar. Follow package directions to use product amount that's equivalent to 1/2 cup granulated sugar. Nutrition analysis per serving: same as below except 97 calories, 6 carbohydrates. Exchanges: 1/2 carbohydrate. Carbohydrate choices: 1/2.
If you don't have paste food coloring, you can use 4 drops yellow and 1 drop red liquid food coloring to get an orange color.
1 lean protein, 1 other carbohydrate, 1/2 fat