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Italian Cheesecake With Papaya Sauce


1 1/4 cup graham-cracker crumbs
1/4 cup low-calorie margarine; melted
1 fresh peach; peeled and sliced
1 envelope unflavored gelatin
5 packets sugar substitute; divided
--1 1/2 teaspoons
1/4 cup granulated sugar
1/2 cup low-fat milk; plus
1/3 cup low-fat milk; divided
2 eggs; separated
1 tablespoon orange juice
1 teaspoon orange liqueur
1 teaspoon grated orange rind
16 ounces fat-free cream cheese
1 cup part-skim ricotta cheese
1/2 cup low-fat plain yogurt
1 1/2 teaspoon vanilla extract
2 ripe papayas; peeled and seeded
1/2 lime; juice of
1 teaspoon coconut extract
4 mint leaves; finely chopped

1 In bowl, combine graham-cracker crumbs and margarine; press into bottom of an 8-inch springform pan. Chill about 30 minutes. Arrange peach slices in crust.

2. Meanwhile, in saucepan, combine gelatin, 2 packets sugar substitute and sugar. Stir in 1/2 cup milk, egg yolks, orange juice, liqueur and rind. Cook and stir over low heat until thickened; cool about 30 minutes.

3. In bowl, beat cream cheese; mix in ricotta, yogurt and vanilla. Gradually add cooled orange mixture.

4. In another bowl, beat egg whites until stiff. Gently fold into cheese mixture. Pour over peach slices arranged in crumb crust; chill 4 to 5 hours.

5. In blender, puree papayas, the remaining 1/2 cup milk, lime juice, the remaining 3 packets sugar substitute and coconut extract. Add chopped mint; chill about 1 hour. Serve sauce with cheesecake.

Makes 10 servings. Preparation time: 1 hour. Chilling time: 6 hours.

Per serving: About 232 cal, 12 g pro, 42 g car, 7 g fat, 27% cal from fat, 58 mg chol, 350 mg sod, 1 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 10 servings

Preparation Time: 0:00

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