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Orange Chiffon Cheesecake


  • 2 cups graham cracker crumbs
  • 1 stick (1/2 cup) light stick margarine, melted
  • 1 teaspoon Equal® for Recipes
       or 3 packets Equal® sweetener
       or 2 tablespoons Equal® Spoonful™
  • 1 cup orange juice
  • 1 envelope unflavored gelatin
  • 12 ounces reduced-fat cream cheese, softened
  • 1 cup part-skim ricotta cheese
  • 3-1/2 teaspoons Equal® for Recipes
       or 12 packets Equal® sweetener
       or 1/2 cup Equal® Spoonful™
  • 2 cups light whipped topping
  • 2 medium oranges, peeled, seeded and chopped (about 1 cup chopped orange segments)


  1. Spray 9-inch spring form pan with non-stick vegetable spray. Mix graham cracker crumbs, margarine and 1 teaspoon Equal® for Recipes or 3 packets Equal® or 2 tablespoons Equal® Spoonful™. Pat mixture evenly on bottom and halfway up sides of pan. Bake in preheated 350F oven 8 to 10 minutes or until set. Cool.
  2. Pour orange juice into a 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 a large bowl until smooth; stir in 3-1/2 teaspoons Equal® for Recipes or 12 packets Equal® or 1/2 cup Equal® Spoonful™. 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. Garnish with orange sections if desired.
Yield: Makes 16 servings
Nutritional Information:
Calories 204
Protein 6 g
Total Carbohydrates 20 g
Total Fat 11 g
Cholesterol 17 mg
Sodium 209 mg
Food Exchanges: 1/2 milk, 1 bread, 2 fat
29% calorie reduction from traditional recipe