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Orange Cheesecake with Cranberry Glaze
by
Kim and Larry Stumpf
A Healthy Exchanges Recipe
Ingredients:
1 (4-serving) package JELL-O sugar-free vanilla cook and serve
pudding mix
1 cup Ocean Spray reduced-calorie cranberry juice cocktail
1 cup chopped cranberries
2 (8-ounce) packages Philadelphia fat-free cream cheese
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup unsweetened orange juice
1/4 cup Cool Whip Free
1 (6-ounce) Keebler graham cracker
2 tablespoons (1/2 ounce) chopped pecans
Directions:
In a medium saucepan, combine dry cook-and-serve pudding mix,
cranberry juice cocktail, and cranberries. Cook over medium heat until mixture
thickens and cranberries soften, stirring often. Place saucepan on a wire rack
and allow to cool 15 minutes. Meanwhile, in a large bowl, stir cream cheese with
a spoon until soft. Add dry instant pudding, dry milk powder, and orange juice.
Mix well using a wire whisk. Blend in Cool Whip Free. Spread mixture evenly into
piecrust. Evenly spread cooled cranberry mixture over cream cheese filling.
Sprinkle pecans evenly over top. Refrigerate for at least 2 hours.
Cut into 8 servings.
Submitted by Kim and Larry Stumpf