In addition to Mandarin oranges, the light lemon flavour also pairs nicely with cranberries or blueberry sauce or other seasonal fruit.
Cooking time: Bake for 45 minutes or until set
2 Tbsp (30 mL) canola oil
2/3 cup (150 mL) graham wafer crumbs
½ cup (125 mL) skim milk
1 stalk fresh lemongrass, chopped or 3 Tbsp (45 mL) dried lemongrass
2 cups (500 mL) low fat cottage cheese
8 oz (250 g) 1 pkg. light cream cheese, at room temperature
1 Tbsp (15 mL) sucralose brown sugar blend
1 Tbsp (15 mL) cornstarch
1 can (10 ounces/284 mL) mandarin oranges, packed in juice, drained
Preheat oven to 325°F (165°C). Place parchment paper in the bottom of a 9 inch (23 cm) springform pan.
Sprinkle graham crumbs into the pan and add canola oil. Carefully spread around and pressing down.
In a small saucepan on medium, heat milk. Add lemongrass and stir well. Bring mixture to low boil. Remove from heat and allow to stand for at least 20 minutes. Strain to remove lemongrass. Save milk.
In a blender or food processer, blend cottage cheese until smooth. Add cream cheese, milk, eggs, brown sugar and cornstarch and blend until smooth. Pour over crust.
Bake for 45 minutes or until set. Allow to cool then refrigerate for 4 hours. Remove from pan. To serve: slice and garnish with mandarin orange segments and lemongrass, if desired.
Carbohydrate exchange information
½ Carbohydrate Choice
1 Meat & Alternative Choice
1 Fat Choice
Recipe courtesy of www.CanolaInfo.org