1 1/2 lbs. softened cream cheese
1 tbsp. fresh grated orange peel
1 tsp. vanilla extract
1/4 c. fresh squeezed orange juice
1 pt. whip cream, whipped to soft mounds
1 c. granulated sugar
1 tbsp. fresh grated lemon peel
2 env. unflavored gelatin
Apricot Puree - recipe below
Pecan Nut Crust - recipe below

In a large bowl, beat cream cheese, sugar, citrus peels and vanilla until light and fluffy. Sprinkle gelatin over orange juice, mix with 1/4 cup water in a small saucepan. Stir over moderate heat until gelatin is dissolved and liquid is almost boiling. Remove from heat.

Whisk or stir apricot puree into cream cheese mixture. Whisk or stir in the gelatin then the lightly whipped cream. Scrape into nut crust. Tap on counter to break any large air bubbles. Cover and refrigerate at least 4 hours, until firm.

Before serving, wipe the outside of pan dipped in very hot water; run a thin metal spatula around cheese cake and remove sides of springform pan. Makes 16 servings. Per serving: 430 calories, 6 gr. protein, 34 gr. fat, 27 gr. carbohydrates.

APRICOT PUREE:

Simmer 8 ounce dried apricots with 1 1/2 cups water in heavy saucepan for 15 minutes, until very soft. Puree smooth in a blender, adding: 2 tbsp. apricot liqueur 2 tbsp. dark rum

Let cool while you make crust.

PECAN NUT CRUST:

Bake 1 cup unblanched pecans 10-15 minute at 400 degrees, shaking pan several times. Pecans are done when lightly browned. Coarsely grind nuts in a blender. Melt 2 tablespoons butter in a small saucepan. Remove from pan. Stir in ground nuts and 2 tablespoons sugar. Press mixture evenly into the bottom of an oiled 9 inch springform pan. Freeze until ready to fill.