Low Fat Pineapple Cheesecake Pie
Submitted by algerg
Low-fat pineapple cheesecake pie made with cottage cheese instead of cream cheese, set with gelatin, and lightened with whipped egg whites. A no-bake, fluffy, tangy-sweet dessert with crushed pineapple.
YIELD
16 servingsPREP
30 minCOOK
10 minREADY
160 minThis retro lightened cheesecake skips both the oven and the cream cheese. In their place: smooth-beaten cottage cheese for a high-protein, low-fat base, and gelatin to set it firm with no baking at all.
The texture is the surprise. Whipped egg whites folded in at the end lift the filling into something closer to a chilled mousse than a dense classic cheesecake, light and almost airy.
Crushed pineapple and a hit of lemon zest and juice keep every bite bright and tangy, cutting through the cottage cheese for a fresh, fruity cheesecake flavor.
The one technique to nail is the gelatin custard: cook the yolks, milk, and gelatin gently over a double boiler, stirring constantly, just until it thickens slightly. Rush it over direct heat and the eggs scramble. Then cool it before folding everything together, or the warmth will deflate your egg whites.
Kitchen Tips
- Beat or sieve the cottage cheese until completely smooth for a creamy, not curdy, filling.
- Cool the gelatin custard before folding in the egg whites, or the heat collapses the foam.
- For food safety, use pasteurized egg whites since they aren’t cooked.
- Chill until fully firm, several hours, before slicing so it holds its shape.
Variations
- Swap the graham crust for a vanilla wafer or gingersnap crumb base.
- Use crushed mango or peach in place of pineapple for a different tropical note.
- Fold in a little lime zest for a piña-colada-leaning twist.
Ingredients
Directions
Mix gelatin, 3 tablespoons sugar, salt, 1 packet Butter Buds, ½ cup pineapple juice, milk and egg yolks in top of double boiler.
Place over boiling water and cook, stirring constantly, til gelatin dissolves and mixture thickens slightly.
Cool In a medium bowl, beat cottage cheese til smooth.
(Use potato masher for best results).
Beat in crushed pineapple and lemon peel.
Add cooled gelatin mixture.
In a separate small bowl, combine graham cracker crumbs, remaining packet of Buds and vanilla.
Add remaining pineapple juice and lemon juice.
Mix well.
Stir into cheese mixture.
In separate bowl, beat egg whites til they hold their shape.
Gradually add remaining sugar and beat until stiff.
Fold into cheese-crumb mixture.
Pour into 9 inch; pie plate-chill til firm.
NOTE: I do NOT mix the crumb mixture with the cheese mixture, rather i press the crumbs into bottom of plate and pour cheese mixture into shell.
Comments
