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Orange Cheesecake

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CRUST 1 c Soft wholewheat bread crumbs

1/4 c Bran (natural)

1/4 c Brown sugar subs. SugarTwin

1/2 ts Ground cinnamon

2 tb Butter or margarine

FILLING 1 tb Unflavored gelatin (1 pkg)

1/3 c Water

2 c 2% cottage cheese

1/3 c Orange juice

1 ts Orange rind

1 sm Banana

2 tb White sugar subs. SugarTwin

1 ts Lemon juice

1 sm Orange

8 Strawberries or grapes

CRUST Combine crumbs, bran, sweetener and cinnamon in a bowl. With fingers, rub in butter until mixture is crumbly. Press onto bottom of 7 or 8″ springform pan. FILLING In small saucepan, sprinkle gelatin over water and let stand for about 5 minutes to soften. Place over low heat, stirring until gelatin dissolves. Let cool to room temperature. In food processor or blender, combine cottage cheese, orange juice, orange rind, banana, sweetener, lemon juice and dissolved gelatin. Puree until smooth (or mash cottage cheese and banana along with sweetener, juices and gelatin or press through sieve). Pour over prepared crust. Cover and chill in refrigerator 2-4 hours or until set. At serving time, remove side from pan. With wide metal lifter, slip cheesecake off bottom of pan onto serving plate or leave on base of springform pan. Peel orange, removing pith and thin membrane. Remove sections. Slice strawberries or grapes. Arrange on top of cheesecake along with orange slices. Makes 8 servings. 1/8 cheesecake 1 Fruits & Vegetables Choice, 1 Protein Choice 12 g

carbohydrate, 10 g protein, 4 g fat 124 calories Source: Diabetes Dialogue Nov 1989 Shared by Elizabeth Rodier

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