LOW-FAT ORANGE AND ALMOND CREAM CHEESE P
Source of Recipe
Marla
List of Ingredients
Crust
Nonstick vegetable oil spray
1 3/4 cups low-fat granola
1/2 cup blanched slivered almonds (about 2 ounces)
1/4 cup plus 1 tablespoon orange juice
1 tablespoon honey
Filling
1/2 cup orange juice
1 envelope unflavored gelatin
1 16-ounce container nonfat cottage cheese
4 ounces nonfat cream cheese, room temperature
1/4 cup canned evaporated skim milk
3 tablespoons sugar
2 tablespoons honey
1/2 teaspoon almond extract
4 oranges
1/4 cup apricot preserves
1 tablespoon sliced almonds, toasted
Recipe
For Crust:
Preheat oven to 400�F. Spray 9-inch-diameter springform pan with
nonstick vegetable oil spray. Coarsely grind granola and blanched
slivered almonds in processor. Transfer mixture to medium bowl. Stir
in orange juice and honey. Press mixture onto bottom of prepared
springform pan. Bake until crust is set and beginning to color, about
10 minutes. Transfer springform pan to rack and cool crust completely.
For Filling:
Stir orange juice and gelatin in heavy small saucepan over low heat
until gelatin dissolves, about 3 minutes. Remove from heat. Puree
cottage cheese, cream cheese, evaporated milk, sugar, honey and
almond extract in blender until very smooth. Transfer to large bowl.
Stir in gelatin mixture. Pour filling into crust. Cover and
refrigerate overnight. (Cheese pie can be prepared 1 day ahead. Keep
refrigerated.)
Cut peel and white pith from oranges. Cut oranges crosswise into 1/4-
inch-thick rounds. Cut each round in half. Drain orange pieces on
several layers of paper towels. Arrange oranges decoratively over top
of cheese pie. Stir apricot preserves in heavy small saucepan over
low heat until melted. Brush oranges with apricot glaze. Sprinkle pie
with almonds and serve.
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