---------- Recipe via Meal-Master (tm) v8.02
  Categories: None
       Yield: 12 servings
       1 c  Finely crushed vanilla
     1/2 ts Ground cinnamon
       1 tb Egg white
            Vegetable oil cooking spray
      16 oz Low-fat cottage cheese
       8 oz Light cream cheese
            -(Neufchatel), at room
     1/3 c  Sugar
       1 tb All-purpose flour
       2 tb Orange juice
   1 1/2 ts Grated orange rind (colored
            -part only)
       1 ts Vanilla extract
       1 lg Navel orange, sectioned,
            -membranes removed
       1 pt Strawberries, sliced thinly
   This delicious cheesecake is adapted from “The Lighter
   Touch Cookbook,” by Marie Simmons. Using egg whites in
   the crust instead of butter and combining low-fat
   cottage cheese with cream cheese keeps the calories to
   137 per serving and the fat to 5 grams, excellent
   numbers for a dessert that is still rich and
   1. Heat the oven to 350 degrees. Combine the vanilla
   wafers and cinnamon in a bowl. In a separate bowl,
   whisk the egg white until foamy and blend it into the
   crumbs with a fork.
   2. Spray a 9-inch springform pan with cooking spray.
   Press the crumbs in an even layer in the bottom of the
   prepared pan. Bake 10 minutes. Cool. Reduce oven
   temperature to 300 degrees.
   3. Combine the cottage cheese, cream cheese, sugar,
   flour, orange juice, orange rind and vanilla extract
   in the bowl of a food processor until very smooth.
   Spoon into the prepared crust and smooth the top with
   a rubber spatula.
   4. Bake until set in the center, 35 to 40 minutes.
   Cool in the pan. Refrigerate until cold. Loosen the
   sides of the cake with a small spatula and remove the
   pan rim.
   5. Combine the orange sections and strawberries. Cut
   the cheesecake into thin wedges and spoon some fruit
   on each serving. Posted By japlady@nwu.edu (Rebecca
   Radnor) On rec.food.recipes or rec.food.cooking