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14

Orange Cheesecake Pie

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Prep 30 min
Total 1 hr 40 min
Ingredients 8
Servings 8

Orange flavored yogurt combined with orange juice makes a light, delightful pie. MORE + LESS -

Ingredients

Crust

Pillsbury™ refrigerated pie crust (from 15-oz box), softened as directed on box

teaspoon sugar

Filling

oz 1/3-less-fat cream cheese (Neufchâtel), softened

containers (6 oz each) orange crème low-fat yogurt

1/4

cup powdered sugar

can (6 oz) frozen orange juice concentrate, thawed

box (4-serving size) cheesecake-flavor instant pudding and pie filling mix

container (8 oz) frozen light whipped topping, thawed

Directions

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1

Heat oven to 450°F. Unroll crust on work surface. Sprinkle with sugar. With rolling pin, roll sugar into crust. Place crust, sugar side up, in 9-inch glass pie plate. Fold edges under; flute. Prick bottom and sides generously with fork. Bake 9 to 11 minutes or until lightly browned. Cool completely on cooling rack, about 20 minutes.
2

In large bowl, beat cream cheese, yogurt and powdered sugar with electric mixer on high speed until light and fluffy. Add orange juice concentrate; beat on medium speed until well blended. Sprinkle pie filling mix over top; beat on low speed until well mixed.
3

Reserve 1 cup of the whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture until well blended.
4

Spread filling in cooled baked shell. Refrigerate at least 1 hour until set. Garnish with reserved whipped topping and, if desired, orange peel.

Expert Tips

Sprinkle each piece with grated chocolate or garnish with chocolate curls.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 560
Calories from Fat: 260

% Daily Value

Total Fat: 29g; 44%
Saturated Fat 15g 75% Trans Fat 0g
Cholesterol: 45mg; 15%
Sodium: 630mg; 26%
Potassium: 400mg; 11%
Total Carbohydrate: 66g; 22%
Dietary Fiber 0g 0% Sugars 36g
Protein: 9g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 25%; 25%
Calcium: 20%; 20%
Iron: 0%; 0%

Exchanges:

2 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;