omer Say Cheesecake! A Light And Easy Dessert (NAPSA)—Small changes can makea big difference for a healthier lifestyle. Take the venerable cheesecake, a guilty indulgence usually made with high-cholesterol ingredients and a lot of time in the kitchen. When it comes to “ ™~ - tradition, a few smart substitutes turns out a guest-worthy dessert rich with natural ingredients and a citrus-infused, no-bake center. By adding in flavor and taking out fat, the modern cheesecake has a lot going for it. Yogurt and fat-free cream cheese provide the creaminess, and the eggs are replaced by gelatin. Raisins and walnuts chopped together create a sweet, crunchy crust with no sugar added, a novel idea developed by the SunMaid Growers. A serving of this cheesecake is low in cholesterol, too. No longer a guilty indulgence, here’s a cheesecakethat’s high in flavor and low in cholesterol. lemon or orangepeel for garnish Heat oven to 375F. Spray 9inch spring form pan with cooking spray. Process 1 cup raisins and walnuts in a food processor until finely chopped, about 30 seconds. Press in bottom and % inch up sides of spring form pan. Bake 8 The real beauty of this recipe is that little baking is required, so it can be made anytime of year, warm weatheror cool. For more lighter recipes, check out the Fruit and Sunshine recipe book at www.sunmaid.com. juice and gelatin in 1-quart sauce- Light Citrus Cheesecake With Raisin Nut Crust heat just until gelatin has dissolved. Crust: 1 cup Sun-Maid Golden Raisins 1 cup walnuts Filling: % cup orange juice 1 envelope unflavored gelatin % cup sugar 2 (8-oz.) pkg. fat-free cream cheese, softened 1 (6-0z.) container lemon- or orange-flavored yogurt 1 teaspoon grated orange or lemon peel % cup Sun-Maid Golden Raisins Finely shredded or zested minutes or until nuts are toasted and crust is set. Cool completely. Combine % cup of the orange pan. Let stand 5 minutesor until soft. Heat gelatin mixture over low Stir in remaining orange juice and sugar. Heat just until mixture is warm and sugaris dissolved. Beat cream cheese in large bowl with electric mixer on medium until light and fluffy. Gradually beat in warm orange juice mixture until well-mixed. Beat in yogurt and 1 teaspoon orangepeel. Stir in % cup raisins. Pour mixture into crust. Refrigerate for at least 2 hours or until set. Garnish with citrus peel. Nutritional Information: Per serving (12 per 9-inch cheesecake): Calories 234. Protein 8.6g. Fat 7.3g. Carbohydrates 35g. Dietary Fiber 2.1g. Cholesterol 4 mg. Sodium 222mg.
