WEIGHT WATCHERS NO-BAKE GINGER & ORANGE CHEESECAKE (LOW FAT)
Got this out of an old WW cookbook and adapted it to make it core. You can make it as fattening or as slimming as you like, but please remember it is uber-low fat when you try it, so it's not gonna be as good as those delicious full fat recipes that are out there. Please note that this is just for the filling bit of the cheesecake - you can either eat it as is without the base, or make one up like I do. I use a different base every time I make this - sometimes a cereal - cornflakes, bran flakes, etc. sometimes caramel rice cakes. They can go a little soggy, but it just adds a little something to it instead of eating it plain (or with a non-core digestive biscuit base!)
Provided by Wendy-Bob
Categories Cheesecake
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Add the sachet of jelly to the boiling water and mix well. Leave to cool for approximately 20 minutes.
- Finely chop the ginger and grate off the orange rind.
- Mix the ginger and the rind with the orange pulp (I always remove every last bit of white stuff I can find, but you can do it to your liking), the soft cheese, the yogurt and the ginger. -- You can either whisk it together for a more coarse texture, or you can fling the lot in a blender if you prefer it nice and smooth.
- Mix in the jelly (it'll still be very watery).
- Add splenda to taste (how much you need will depend on a) how sweet you like it, and b) how sweet your orange is, but 3tbsps always seems to be about right for me).
- Line a non-stick 8-inch cake tin with grease-proof paper and spoon the cheesecake mixture into the tin.
- If applicable, you can put the biscuit/cereal base on top at this point.
- Chill in the fridge for approximately 4 hours or until totally set.
- Carefully tip out upside down (so the base is now at the bottom) onto a serving plate, decorate as desired and serve!
Nutrition Facts : Calories 30.6, Fat 0.1, Cholesterol 0.4, Sodium 46.9, Carbohydrate 7.4, Fiber 0.5, Sugar 3.1, Protein 1.9
NO BAKE ORANGE CHEESECAKE
I'm posting this because I want to save the recipe. I looks so delish and refreshing. Found in Woman's world, Lighten up recipe. The 6 hrs is setting time in refridgerator.
Provided by Marlitt
Categories For Large Groups
Time 6h30m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Spray cooking spray to coat an 8" spring form pan. (I would line with parchment as well).
- Process cookies and sugar in a food processor until crumbs have formed.
- Then add butter and 1 Tablespoon water and process to moisten the crumbs.
- Empty mixture into the spring form and press into the bottom of the pan.
- Arrange the orange slice halves round the wall of the pan.
- Filling.
- In a small bowl (microwave safe) sprinkle the gelatin over the orange juice consentrate.
- Let it stand 5 minutes to soften.
- Microwave in 10 second intervals stirring after each until the mixture is smooth.
- In a large bowl beat on medium high the cream cheese and condensed milk until fluffy.
- Gradually beat in the gelatin mixture.
- Fold in the topping and zest and mix well.
- Spread the mixture of the crust.
- Cover with plastic wrap and chill for 6 hours.
- When set run a knife around the edge of pan and remove side of pan.
- If you like garnish the cheesecake with additional topping and orange slices.
Nutrition Facts : Calories 324.1, Fat 21.8, SaturatedFat 12.4, Cholesterol 69.2, Sodium 246, Carbohydrate 27.4, Fiber 0.4, Sugar 20.8, Protein 6.1
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