- 9
- 15 mins
- 80 mins
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup orange marmalade, divided
- 1 container (16 ounces) low-fat cottage cheese
- 1 package (8 ounces) reduced-fat cream cheese, softened
- 1 cup sugar, divided
- 3/4 cup egg substitute
- 1 cup reduced-fat sour cream
- 1 teaspoon vanilla extract
Preparation
Step 1
Preheat the oven to 350°F.
In a medium-sized bowl, combine the graham cracker crumbs and 1/4 cup of the marmalade; mix well. With the back of a spoon, press the crumb mixture into the bottom of an 8-inch square baking dish that has been coated with nonstick baking spray. Bake for 6 to 8 minutes, or until lightly browned. Remove from the oven and reduce the heat to 300°F.
Meanwhile, in a medium-sized bowl, with an electric beater on medium speed, beat the cottage cheese until smooth and creamy. Add the cream cheese and 3/4 cup of the sugar; beat until smooth and well blended. Add the egg substitute and blend well. With a spoon, swirl in the remaining 1/4 cup marmalade. Pour the cheese mixture evenly over the graham cracker crust and bake for 45 minutes.
Meanwhile, in a medium-sized bowl, combine the sour cream, vanilla, and the remaining 1/4 cup sugar. Pour over the top of the baked pie and return to the oven; bake for 10 minutes. Cool completely, then chill for at least 2 hours, or until ready to serve. Cut into squares and serve.