Mandarin Orange Cheesecake Cups
1/4 cup gingersnap crumbs
3/4 cup non-fat ricotta cheese
1/3 cup sugar
3 tablespoons plain non-fat yogurt cheese or cream cheese (see note)
2 tablespoons fat-free cream cheese
1 tablespoon flour
1/2 teaspoon orange peel
mandarin orange sections, drained
Coat 4 heat-proof ramekins with nonstick butter spray. Press 1 tablespoon gingersnap crumbs into each cup.
Process the ricotta, sugar, yogurt cheese, cream cheese, egg, flour, and orange peel in a blender or food processor just until blended. Divide among the ramekins. Cover each cup with foil. Stack, pyramid style in the pressure cooker on top of a trivet. Pour 2 cups water into cooker, lock lid, and bring up to pressure. Cook for 7 minutes. Let pressure drop naturally for 5 minutes; quick-release any remaining pressure. Remove lid and lift cups from cooker using long hot pad or dish towel. Cool to room temperature. Cover and refrigerate at least 3 hours before serving. Garnish
with orange sections prior to serving.
Note: To make yogurt cheese, drain 1/2 cup plain yogurt in a cheesecloth-lined colander set over a deep bowl. Cover and refrigerate up to 24 hours. The whey will drain from the yogurt, reducing it by half, making it a type of firm cheese.
Variation: To make entire dessert in a heat-proof 1-quart dish, follow instructions above without dividing ingredients. Lower dish into cooker using an aluminum foil sling. Cook for 10 minutes once pressure is reached.