Light Citrus Cheesecake with Raisin Nut Crust
You have been good, now for a small but smart indulgence. Raisins and walnuts create a deliciously sweet, crunchy crust, no sugar needed. And every serving of this cheesecake is low in cholesterol.
- 1 cup Sun-Maid Golden Raisins
- 1 cup walnuts
- 3/4 cup orange juice
- 1 envelope unflavored gelatin
- 3/4 cup sugar
- 2 (8-ounce) packages fat-free cream cheese, softened
- 1 (6-ounce) container low-fat lemon or orange-flavored yogurt
- 1 teaspoon grated lemon or orange peel
- 1/2 cup Sun-Maid Golden Raisins
- Finely shredded or zested lemon or orange peel for garnish
HEAT oven to 375° F. Spray 9-inch springform pan with cooking spray.
PROCESS 1 cup golden raisins and walnuts in food processor until finely chopped, about 30 seconds.
PRESS in bottom and 1/2 inch up sides of springform pan.
BAKE 8 minutes or until nuts are toasted and crust is set. Cool completely.
COMBINE 1/4 cup of the orange juice and the gelatin in 1-quart saucepan. Let stand 5 minutes or until soft.
HEAT gelatin mixture over low heat just until gelatin is dissolved.
STIR in remaining orange juice and sugar. Heat just until mixture is warm and sugar is dissolved.
BEAT cream cheese in large bowl with electric mixer on medium until light and fluffy. Gradually beat in warm orange juice mixture until well mixed. Beat in yogurt and 1 teaspoon orange peel. Stir in 1/2 cup golden raisins.
POUR mixture into crust. Garnish with citrus peel.
REFRIGERATE at least 2 hours or until set.
Makes 12 servings.
Nutrients per Serving: Calories 234; Protein 8.6g; Fat 7.3g (Sat. Fat 1.1g); Carbohydrate 35g; Dietary Fiber 2.1g; Cholesterol 4mg; Sodium 222mg
Daily Values: Vitamin C 14%