Directions:
- In a bowl, combine wafer crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. Bake at 375° for 10 minutes. Cool on a wire rack. In a saucepan, combine orange juice, sugar and gelatin; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Cool for 10 minutes.
- Meanwhile, in a blender or food processor, cover and process ricotta cheese until smooth. Add the yogurt, orange peel, extract if desired and gelatin mixture; cover and process until smooth. Set aside 1/3 cup oranges for garnish. Add remaining oranges to yogurt mixture. Spoon into the crust.
- Chill for at least 6 hours or overnight. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Arrange reserved oranges on top. Melt marmalade; spoon over top. Refrigerate leftovers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 123.01 Kcal (515 kJ) | ||
| Calories from fat | 34.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.87g | 6% | |
|---|---|---|---|
| Cholesterol | 11.63mg | 4% | |
| Sodium | 72.94mg | 3% | |
| Potassium | 84.98mg | 2% | |
| Total Carbs | 21.31g | 7% | |
| Sugars | 12.82g | 51% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 2.67g | 5% | |
| Vitamin C | 10.5mg | 18% | |
| Iron | 0.2mg | 1% | |
| Calcium | 13.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 132.6 Kcal (555 kJ) | ||
| Calories from fat | 37.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.17g | 6% | |
|---|---|---|---|
| Cholesterol | 12.54mg | 4% | |
| Sodium | 78.63mg | 3% | |
| Potassium | 91.61mg | 2% | |
| Total Carbs | 22.98g | 7% | |
| Sugars | 13.82g | 51% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 2.88g | 5% | |
| Vitamin C | 11.4mg | 18% | |
| Iron | 0.2mg | 1% | |
| Calcium | 14.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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