Thursday, June 18, 2009


20 pecan shortbread cookies
2 tbsp butter, melted

Coat a 9-inch pie plate with nonstick spray.

Process cookies in a food processor until fine crumbs form. Add butter; process until the crumbs are moistened. Press mixture over the bottom and up the sides of the prepared pie plate. Freeze 15 minutes or until firm.

NOTE: If you do not have a food processor, you can crush the cookies in a large zip-top bag using a rolling pin. Add the butter and knead until all crumbs are moistened.

2 pkgs (8-oz each) Neufchatel cream cheese
3/4 cup sugar
2 tbsp grated orange zest
1 cup plus 1/4 cup orange juice
1 pkt unflavored gelatin (barely 2 1/2 tsp)

Process chream cheese, sugar, orange zest, and 1 cup orange juice in a food processor (or blender) until smooth, scraping down as needed. Leave mixture in the processor.

In a small saucepan, sprinkle gelatin over remaining 1/4 cup orange juice. Let stand 1 to 2 minutes. Stir with a heat-proof rubber spatula over medium-low heat until steaming and gelatin is completely dissolved. With food processor running, add gelatin and process until blended. Pour into crust. Cover tightly with plastic wrap and refrigerate at least 5 hours until firm.


1/2 cup sweet orange marmalade
1 pint fresh strawberries, washed, dried, hulled and sliced
1/4 cup fresh blueberries
2 oranges, peeled and sectioned

Up to 2 hours before serving, heat the marmalade until melted. Strain marmalade through a sieve over top of cheesecake; spread out evenly. Arrange blueberries in the center of the pie. Arrange orange sections in a starburst pattern next to the blueberries. Arrange strawberries from the orange sections to crust. Refrigerate until serving time.

Yield: 10 servings at 457 calories, 22 g fat (10 saturated), 54 g carbs, and 6 g protein each

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