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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 192.7
  • Total Fat: 6.5 g
  • Cholesterol: 6.1 mg
  • Sodium: 307.6 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 4.7 g
  • Protein: 9.8 g

View full nutritional breakdown of Orange Persimmon Cheesecake calories by ingredient
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Orange Persimmon Cheesecake

Submitted by: SMBRYCE1

Introduction

low sugar dessert. And for a cheesecake it's lower fat as well. I think it would be really good on a gluten-free crust, but this is a crustless version low sugar dessert. And for a cheesecake it's lower fat as well. I think it would be really good on a gluten-free crust, but this is a crustless version
Number of Servings: 8

Ingredients

    Ingredients:
    Cottage Cheese, 1% Milkfat, 1 cup (not packed) (remove)
    *Philadelphia Fat Free Cream Cheese, 8 oz (remove)
    *Chia (Salba) Seed 1T=12g Gluten Free GF, 24 gram (remove)
    Japanese Persimmons, 4 fruit (2-1/2" dia) (remove)
    Molasses, 2 tbsp (remove)
    *Florida's Natural, orange juice, original premium, not from concentrate, no pulp, pasteurized, 1 oz (remove)
    Cinnamon, ground, .5 tsp (remove)
    Nutmeg, ground, .25 tsp (remove)
    *Orange peel or rind or zest_1 tsp, .25 tsp (remove)
    Walnuts, .5 cup, chopped (remove)
    *365 - Mixed Berry Conserve (jelly/preserve) (1 tbsp), 1 serving (remove)

Directions

Preheat oven to 350 degrees F. Coat bottom and sides of a 9% pie plate with cooking spray. Place cottage cheese in a blender or food procesor. Blend 3 min or until very smooth, scraping down sides. Add cream cheese, and blend. Mix chia seeds with water and leftover persimmon. Add to cheese mixture and blend. add 1/2 cup persimmon (strained) and add 2 tablespoons molasses orange juice, cinnamon, nutmeg and orange rind. Process until smooth. Pour into prepared pie plate.

Bake 40 minutes or until wooden toothpick inserted in center comes out clean. Remove to rack and cool completely.

Combine walnuts and preserves. Melt preserves in microwave and stir. Place on baking sheet coated with cooking spray. Bake nuts 5 minutes and stir, then 5 more minutes or until done.

Refridgerate cake 3 hours or overnight. Sprinkle nuts over top of cheesecake.

Number of Servings: 8

Recipe submitted by SparkPeople user SMBRYCE1.






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