Low Carb No Bake Orange Cheesecake

Ingredients:

Crust:
1 cup graham cracker crumbs
3 tbsp butter or margarine, melted
3 tbsp Equal® Spoonful

Cheesecake:
1 cup orange juice
1 (1/4 oz) envelope unflavored gelatin
2 (8 oz) packages reduced-fat cream cheese, softened
1 cup part skim ricotta cheese
3/4 cup Equal® Spoonful**
1 tsp orange extract (optional)
2 cups frozen light whipped topping, thawed
1 (11 oz) can Mandarin oranges, drained & coarsely chopped
Orange sections (optional)
Whipped topping (optional)

Directions for Crust:
1. Combine graham cracker crumbs, butter and 3 tbsp Equal®.
Press mixture onto bottom of a 9 inch spring form pan.

2. Bake in preheated 350°F oven 10 minutes.
Cool on wire rack while preparing cheesecake.

Directions for Cheesecake:
1. Pour orange juice into small saucepan.
Sprinkle gelatin over orange juice and let soften 1 minute.

2. Heat over low heat, stirring constantly, until gelatin dissolves.
Beat cream cheese and ricotta cheese in mixing bowl
on medium speed of mixer until smooth.
Stir in 3/4 cup Equal® and orange extract.
Add gelatin mixture to cheese mixture; blend until smooth.

3. Refrigerate cheese mixture or place in freezer 20 to 30 minutes,
or until mixture is slightly thickened.
Fold in whipped topping and chopped oranges.
Spoon over baked crust. Cover and refrigerate several hours or overnight.

4. To serve, gently run metal spatula around rim of pan to loosen cake.
Remove side of pan.
Garnish top of cheesecake with orange sections and whipped topping, if desired.
Cut cake into wedges. Makes 16 servings.

NOTE: * May substitute 4 1/2 packets Equal sweetener.
** May substitute 18 packets Equal sweetener.

Nutrition Information Per Serving:

Calories 152
Protein 6 grams
Carbohydrates 11 grams
Fat 10 grams
Cholesterol 31 mg
Sodium 158 mg

Food Exchanges: 2 milk, 1 starch, 2 fat.