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Weight Watchers No-Bake Ginger & Orange Cheesecake (Low Fat)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)64.2352
Energy (kCal)1060.7625
Carbohydrates (g)7.4606
Total fats (g)86.2245
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Add the sachet of jelly to the boiling water and mix well. Leave to cool for approximately 20 minutes. | 2. Finely chop the ginger and grate off the orange rind. | 3. Mix the ginger and the rind with the orange pulp (I always remove every last bit of white stuff I can find, but you can do it to your liking), the soft cheese, the yogurt and the ginger. -- You can either whisk it together for a more coarse texture, or you can fling the lot in a blender if you prefer it nice and smooth. | 4. Mix in the jelly (it'll still be very watery). | 5. Add splenda to taste (how much you need will depend on a) how sweet you like it, and b) how sweet your orange is, but 3tbsps always seems to be about right for me). | 6. Line a non-stick 8-inch cake tin with grease-proof paper and spoon the cheesecake mixture into the tin. | 7. If applicable, you can put the biscuit/cereal base on top at this point. | 8. Chill in the fridge for approximately 4 hours or until totally set. | 9. Carefully tip out upside down (so the base is now at the bottom) onto a serving plate, decorate as desired and serve! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 200 ml boiling 0.0 0.0 0.0 0.0
    sugar orange gelatin 1 sachet free - - - -
    cheese 300 g low-fat soft 1059.0 7.02 64.2 86.22
    plain yogurt 150 ml fat-free - - - -
    gingerroot 50 - - - -
    orange 1 1.7625 0.4406 0.0352 0.0045
    splenda sugar substitute 3 tablespoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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