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HONEY VANILLA CHEESECAKE
Green Valley Spa, St. George, Utah
Pie Crust
2 cups Barbara’s Cereal
1 teaspoon cinnamon
1/8 cup orange juice concentrate
Filling
2 2/3 cup non-fat cottage cheese
1/2 cup honey
2 large egg
1 egg white
1/2 cup cornstarch
1/4 ounces plain fat free yogurt
1 teaspoon vanilla extract
1 lemon--grated zest
Apricot Orange Topping
1 cup of boiling water
4 dried apricots
1/4 cup orange juice concentrate
1/4 cup honey
1/2 tablespoon of gelatin
Add apricots to the boiling water and rehydrate. Add orange juice, honey and gelatin, and blend or process until smooth. Pour over chilled cheesecake.
1. Spray 10 inch spring form pan with pan spray. Blend cereal and cinnamon in processor. Add frozen orange juice concentrate until it sticks together. Press the crumb mixture firmly over bottom of the pan.
2. Puree the cottage cheese in a food processor until smooth. Add honey, yogurt, eggs, egg white, cornstarch, vanilla, and lemon zest. Blend until very smooth.
3. Pour the filling mixture over the crust and place in the oven. Reduce oven temperature to 325 degrees F. Bake for about 1 hour or until set in the middle.
4. Let the cheesecake cool completely.
Helpful Hint: Cheesecake cuts better if it is frozen, cut, then allowed to thaw.
Nutritional Info: Each serving contains approximately- 115 kcal, 6 3/4 g. fat, 21 3/4 g. carbohydrate, 6 3/4 g. protein (6% calories from fat), 28 mg. cholesterol, 190 mg. sodium.
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