Individual orange and choc. cheesecake
Ingredients
• 1/3 cup finely crushed chocolate wafers
• 2 tablespoons butter , melted
• 1/4 cup ricotta cheese
• 2 ounces cream cheese
• 1/4 cup sugar , plus 2 tablespoons
• 1 orange, zested
• 1 egg
• Butter, for greasing
Directions
Special equipment: mini muffin tin
Preheat the oven to 350 degrees F.
Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.
In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.
Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.

Easy Beef and Broccoli

I love anything with broccoli:)


2 cups instant white rice, uncooked
1 Tbsp. oil
1 lb. beef stir-fry strips
2 cups frozen broccoli florets
1/4 cup hoisin sauce
1/4 cup KRAFT CATALINA Dressing
1 Tbsp. grated gingerroot

Cook rice as directed on package. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add meat; cook 3 min. or until evenly browned, stirring frequently.
Add broccoli, hoisin sauce, dressing and gingerroot; stir. Cover. Cook 5 min. or until heated through.
Serve over the rice.

Creamy Layered Fruit Sensation

1 pkg. (9 oz.) angel food cake, cut into cubes
3 Tbsp. orange juice
1/4 tsp. almond extract
2-1/2 cups cold fat-free milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1-1/2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided
2 pkg. (12 oz. each) frozen mixed berries, thawed, well drained

Place cake cubes in large bowl. Mix orange juice and extract. Drizzle over cake; toss to coat.
Pour milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.
Reserve a few berries for garnish; set aside. Place half of the cake cubes in 2-qt. glass serving bowl or round casserole dish; top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate at least 2 hours. Top with remaining 1/2 cup whipped topping and reserved berries just before serving. Store leftovers in refrigerator.