—–BEST RECIPE MAGAZINE-APRIL—– —–THE LIGHT TOUCH COOKBOOK—– —–CRUST—– 1 cup Finely crushed vanilla wafer
1 1/2 teaspoon Ground cinnamon
1 tablespoon Egg white
Vegetable-oil cooking spray —–CHEESECAKE—– 16 ounce Low-fat cottage cheese
8 ounce Neufchatel cheese — room temp*
1/3 cup Sugar
1 tablespoon Flour
2 tablespoon Orange juice
1 1/2 teaspoon Grated orange zest
1 teaspoon Vanilla
1 lg Navel orange — sectioned
membranes removed 1 pint Ripe strawberries — slice thin
Preheat oven to 350 F. Combine the vanilla wafer and cinnmon in a bowl. In a separate bowl, whisk the egg white until foamy, blend it into the crumbs with a fork. Spray a 9-inch springform pan with a vegetable-oil cooking spray. press the crumbs in an even layer in the bottom of the prepared pan. Bake 10 minutes. Cool. reduce the oven temperature to 300 F.
In the bowl of a food processor, combine the cottage cheese, cream cheese, sugar, flour, orange juice, orange zest and vanilla extract until very smooth. Spoon into the prepared crust and smooth the top with a rubber spatula. Bake until set in the center, about 35-40 minutes. Cool in the pan.
Refrigerate until cold. Loosen the sides of the cake with a small rubber spatula and remove the pan rim.
Combine the orange sections and strawberries. Cut the cheesecake into thin wedges and spoon some fruit on each serving. Makes 12 servings with 137 calories per serving.