Ingredients
3/4
cup graham cracker crumbs (12 squares)
2
tablespoons margarine or butter, melted
1
cup boiling water
1
(3-oz.) pkg. lemon flavor gelatin
1/4
cup orange juice
1
(15-oz.) container light ricotta cheese
1
(8-oz.) container low-fat lemon yogurt
3
tablespoons sugar
2
tablespoons orange marmalade
1/2
teaspoon lemon juice
1
cup fresh fruit (blueberries, raspberries and/or strawberries)
Preparation
Spray bottom of 8 or 9-inch springform pan with nonstick cooking spray. In small bowl, combine crust ingredients; mix well. Press in bottom of sprayed pan. Refrigerate.
In medium bowl, combine boiling water and gelatin; stir until dissolved. Stir in orange juice. Refrigerate 20 to 30 minutes or until lukewarm.
In food processor bowl with metal blade or blender container, combine ricotta cheese, yogurt and sugar; process until smooth. Gradually add to gelatin mixture in bowl, folding together until completely mixed. Pour into crust-lined pan. Refrigerate 2 1/2 to 3 hours or until firm.
Just before serving, run sharp knife around edge of pan. Carefully remove sides of pan. In small bowl, combine orange marmalade and lemon juice; spread over top of cheesecake. Arrange fruit on top. Store in refrigerator.
