Yields 8 servings

• Ingredients
• 1 1/4 cups fine whole grain graham crackers
• 2 tablespoons Promise, melted
• 1 tablespoon sugar substitute (e.g. Splenda)
• 8 ounces reduced-fat cream cheese, softened
• 1/2 cup sugar substitute
• 1 egg plus 1 egg white
• 1 1/2 cups fat-free vanilla yogurt (3 6oz containers)
• 2 tablespoons all-purpose flour
• 1/2 teaspoon poppy seeds
• 1 tablespoon grated orange zest

Directions
Preheat oven to 325° F. Place graham crackers in blender or food processor, and grind until fine. Lightly spray a 9-inch springform pan with cooking spray. Mix the crumbs with the 2 tablespoons of Promise and sugar substitute. Press crumbs evenly onto the bottom and sides of pan.

In a medium bowl, blend the cream cheese and sugar. Beat in the egg and egg white until well blended. Gently stir in yogurt, flour, poppy seeds and orange zest.

Pour filling over crust; bake one hour or until set.

Products used: (1) whole grain graham crackers; (2) Splenda granulated sweetener; and (3) Yoplait original 99% fat-free French vanilla yogurt.

CANDIED ORANGE PEEL GARNISH

• 1 large orange
• 1 1/2 cups water
• 2/3 cup sugar substitute
• 1/3 cup water

Using sharp vegetable peeler, remove zest (without the white pith). Slice the zest into 1/4 inch wide strips. In a saucepan cover the strips with 1 1/2 cups of water, bring to a boil and cook for 10 to 12 seconds. Drain in a strainer, and rinse under cold water. Return the zest to the saucepan with sugar substitute and 1/3 cup of water. Bring to a boil and cook, uncovered, until the mixture thickens and the zest is coated. Transfer the strips to a plate. Let stand at least an hour, turning occasionally until dry. Store in the refrigerator in an airtight jar.