Low Calorie Italian Ricotta Pineapple Cheesecake Recipe
Servings: 4
Ingredients
- 2 env plain gelatin
- 1/2 c. Boiling water
- 1 can (16 ounce.) sugar-free crushed pineapple
- 1 1/4 c. Low-fat ricotta cheese
- 2 tsp Vanilla extract
- 1/2 tsp Grnd cinnamon
- 5 env vanilla sugar-free milkshake mix
- 1 pch Salt
Directions
- Sprinkle gelatin over water in a saucepan. Wait 1 minute then heat gently till gelatin melts. Meanwhile, combine undrained pineapple and ricotta in a food processor, using the steel blade. Process smooth. Add in melted gelatin along with remaining ingredients; process smooth. Spoon into a 9 or possibly 10 inch pie pan and refrigeratetill set. Cut into wedges to serve. (Garnish with fresh berries or possibly other fruit if you like.)
- Makes 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 4 servings | |
| Calories 364 | |
| Calories from Fat 74 | 20% |
| Total Fat 8.2g | 10% |
| Saturated Fat 5.1g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 139mg | 6% |
| Potassium 291mg | 8% |
| Total Carbs 37.44g | 10% |
| Dietary Fiber 1.2g | 4% |
| Sugars 29.95g | 20% |
| Protein 9.4g | 15% |
