Condiments

Italian Cheesecake with Papaya Sauce

(10 wedges)

1 1/4 cups graham cracker crumbs
1/4 cup margarine, melted
1 fresh peach, peeled and sliced
1 envelope unflavored gelatin
5 packets (1 1/2 teaspoons) Sweet 'N Low® granulated sugar substitute, divided
1/4 cup sugar
1/2 plus 1/3 cups low-fat milk
2 eggs, separated
1 tablespoon orange juice
1 teaspoon orange liqueur
1 teaspoon grated orange rind
2 8-ounce packages imitation cream cheese
1 cup part-skim ricotta cheese
1/2 cup plain low-fat yogurt
1 1/2 teaspoons vanilla extract
2 ripe papayas, peeled and seeded
Juice of 1/2 lime
1 teaspoon coconut extract
4 mint leaves, finely chopped

In bowl, combine graham cracker crumbs and margarine; press into bottom of 8-inch spring form pan. Chill about 30 minutes. Arrange peach slices in crust. Meanwhile in saucepan, combine gelatin, 2 packets Sweet 'N Low 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. In bowl, beat cream cheese; mix in ricotta, yogurt and vanilla extract. Gradually add orange mixture. In another bowl, beat egg whites until stiff. Gently fold into cheese mixture. Pour over peach slices arranged in crumb crust; chill 4-5 hours. In blender, puree papaya, 1/3 cup milk, lime juice, 3 packets Sweet 'N Low and coconut extract. Add chopped mint; chill about 1 hour. Serve sauce with cheesecake.

Nutrients Per Serving (1 ¼-inch wedge):

Calories: 295 Protein: 12 g Carbohydrate: 26 g Fat: 17 g Sodium: 435 mg Cholesterol: 65 mg.

Dietary Exchanges:

1 ½ Starch, ½ Fruit, 1 Very-Lean Meat, 2 ½ Fat