Ginger-Orange Cheesecake Mousse
- 1 of 3 Grate rind from orange; squeeze 1/2 cup juice; set aside 3 tablespoons juice. Place remaining juice and the cranberries in microwave-safe bowl or saucepan. Microwave or heat until simmering. Let stand 10 minutes, until berries are cooled and plump.
- 2 of 3 Beat cheese, honey, rind and 3 tablespoons juice in bowl until smooth. Add cream; beat until stiff. Drain berries; reserve 3 tablespoons berries and any juice. Fold remaining berries into cheese mousse mixture.
- 3 of 3 Sprinkle one-third of cookie crumbs over bottom of 1-1/2-quart glass serving dish. Dollop with half the mousse; sprinkle with half the remaining crumbs; cover with remaining mousse. Sprinkle remaining crumbs around edge. Spoon reserved berries and any juice in center. Refrigerate 1 to 1-1/2 hours or until firm.
Servings Per Recipe: 10
Per Serving: 85 mg chol., 13 g sat. fat, 1 g fiber, 263 mg sodium, 7 g pro., 360 kcal cal., 22 g Fat, total, 37 g carb.