Orange Swirled Cheesecake

Orange Swirled Cheesecake

0 Reviews
From: Diabetic Living Magazine

Reduced-fat cream cheese and yogurt help to make this delicious, diabetic-friendly dessert under 130 calories per slice.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 3¾ teaspoons unflavored gelatin
  • 1 teaspoon finely shredded orange peel (set aside)
  • ½ cup orange juice
  • ⅓ cup fat-free milk
  • 1 (8 ounce) package reduced-fat cream cheese (Neufchatel), softened
  • 2½ cups plain low-fat Greek or fat-free Greek yogurt
  • ½ cup sugar (see Tips)
  • 1 teaspoon vanilla
  • Orange paste food coloring (see Tips)
  • Fresh raspberries and/or orange peel twists (optional)
  • 1 ounce semisweet chocolate or white baking chocolate, melted (optional)
  • Chocolate or graham wafer cookies or crumbs (optional)

Preparation

  • Prep

  • Ready In

  1. In a small saucepan sprinkle 2- ½ 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.
  2. In another small saucepan sprinkle remaining 1- ¼ 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.
  3. 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 ½ 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.
  4. 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.
  5. 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® Sugar Blend for Baking or Equal® Spoonful or packets in place of granulated sugar. Follow package directions to use product amount that's equivalent to ½ cup granulated sugar. Nutrition analysis per serving: same as below except 97 calories, 6 carbohydrates. Exchanges: ½ carbohydrate. Carbohydrate choices: ½.
  • 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.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 126 calories; 5 g fat(3 g sat); 13 g carbohydrates; 7 g protein; 17 mg cholesterol; 13 g sugars; 85 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 1 lean protein, 1 other carbohydrate, ½ fat

Reviews 0