Low-Fat Pineapple Cheesecake

Name: Low-Fat Pineapple Cheesecake
Yield: 16
Cuisine: Fusion
Ingredients: cream cheese; graham crackers/wafers; margarine; gelatin, unflavored; sugar; pineapple; milk; water; lemon balm leaves

Submitted by Bob J.

Try this fruity version of cheesecake that will satisfy anyone’s sweet tooth.

YIELD

16 servings

PREP

40 min

COOK

0 min

READY

40 min

Ingredients

OUNCES CREAM CHEESE
fat-free, softened

OUNCES GRAHAM CRACKERS/WAFERS
crumbled fine

CUP MARGARINE

EACH GELATIN, UNFLAVORED
package, lemon *

CUP SUGAR

OUNCES PINEAPPLE
crushed, drained

OUNCES MILK
evaporated, skim

CUP WATER
boiling

X LEMON BALM LEAVES
optional *

Directions

Put cream cheese in bowl and let soften. Mix jello in bowl with hot water. Let cool. Make pie crust with crushed graham crackers and margarine. Put into buttered 9×2×12 inch baking dish ; reserving ¼ cup for the top. Press down in baking dish.

Cream the ceese, adding sugar gradually, then add jello very slowly and mix thoroughly. Beat can of evaporated skimmed milk in large bowl until fluffy with electric mixer. Mix in jello mixture. Add drained pineapple, stir. Add chopped lemon balm leaves, and stir. Put in baking dish. Sprinkle remaining crumbs on top. Refrigerate for at least 2 hours.

Calories 177.0, fat 4.9g, 24.7% from fat per serving.

16 servings