Orange Cream Pie

This is a light type of cheesecake, but it’s still really creamy. The use of low-fat condensed milk gives this a dense, smooth texture without using whipping cream.

1. Preheat the oven to 375°F. Lightly coat a 9-inch pie pan with cooking spray.

2. To make the crust, stir together the crumbs, sugar, water, oil and orange zest in a bowl until mixed. Pat the mixture onto the bottom and up the side of the pan.

3. To make the filling, combine the condensed milk, ricotta, cream cheese, orange zest and juice, and sugar in a food processor. Purée the mixture until it is smooth. Pour it into the crust.

4. Place the pan in the center of the oven and bake for about 20 minutes or until the filling has just set. Let the pan cool on a wire rack.

5. Chill before serving and garnish with the orange slice.

1 1/2 cups graham cracker crumbs
3 Tbsp granulated sugar
2 Tbsp water
1 Tbsp vegetable oil
1 tsp orange zest

1 can (14 oz) low-fat sweetened condensed milk
1/2 cup light ricotta (5%)
1/2 cup light cream cheese (about 4 oz), softened
1 Tbsp orange zest
1/3 cup orange juice (freshly squeezed)
1/4 cup granulated sugar

1 thin slice of orange

Nutritional Analysis per Serving:

Calories 277
Protein 6.8 g
Fat 6.9 g
Saturated Fat 3 g
Carbohydrates 47 g
Cholesterol 16 mg
Sodium 90 mg
Fiber 0.5 g

Prep Time: 15 minutes
Cook Time: 20 minutes

Make Ahead: Can be prepared a day in advance and refrigerated.

Serves 12

Nutrition Watch: Orange juice is a excellent source of vitamin C, which boosts your immune system.