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Measurements

Orange Chiffon Cheesecake

2 cups graham cracker crumbs
8 tablespoons light margarine, melted
3 packets Equal sweetener
1 cup orange juice
1 envelope (1/4 ounce) unflavored gelatin
12 ounces reduced-fat cream cheese, softened
1 cup part-skim ricotta cheese
12 packets Equal sweetener
2 cups light whipped topping
2 medium oranges, peeled, seeded and chopped Oranges (optional)

Spray 9-inch springform pan with nonstick cooking spray. Mix graham cracker crumbs, margarine and 3 packets Equal sweetener. Pat mixture evenly on bottom and halfway up side of pan. Bake in preheated 350F oven 8 to 10 minutes or until set. Cool.  Pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute. Heat, stirring constantly, until gelatin dissolves, about 3 minutes. Blend cream cheese and ricotta cheese in large bowl until smooth; stir in 12 packets Equal sweetener. Add gelatin mixture to cheese mixture; blend until smooth.
Fold whipped topping into cheese mixture. Stir in chopped oranges. Spoon into prepared crust and spread evenly.
Chill 6 hours or overnight. Remove side of pan; place cheesecake on serving plate. Garnish with orange sections, if desired.
Makes 16 servings.
Food Exchanges: 1/2 Milk, 1 Bread, 2 Fat


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