Low-Fat Pineapple Cheesecake

Low-Fat Pineapple Cheesecake Category Baked Goods 
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Ingredients And Procedures
8ozcream cheese, fat-free, softened
11ozgraham crackers, crumbled fine
1eachgelatin, package, lemon
18ozpineapple, crushed, drained
6ozmilk, evaporated, skim
1cupwater, boiling
1lemon balm leaves, optional


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 9x2x12 inch baking dish; reserving 1/4 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

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