Low Fat Pineapple Cheesecake Recipe
Servings: 12
Ingredients
- 8 ounce fat-free cream cheese softened
- 11 ounce graham crackers crumbled fine
- 1/4 c. margarine
- 1/2 c. sugar
- 6 ounce evaporated skimmed lowfat milk lemon balm leaves optional
- 1 pkt gelatin lemon
- 18 ounce crushed pineapple liquid removed
- 1 c. boiling water
Directions
- Put cream cheese in bowl and let soften. Mix jello in bowl with warm water. Let cold. Make pie crust with crushed graham crackers and margarine. Put into buttered 9x2x12 inch baking dish; reserving 1/4 c. for the top. Press down in baking dish. Cream the cheese, adding sugar gradually, then add in jello very slowly and mix thoroughly. Beat can of evaporated skimmed lowfat milk in large bowl till fluffy with electric mixer. Fold in jello mix. Add in liquid removed pineapple, stir.* Add in minced lemon balm leaves, and stir. Put in baking dish. Sprinkle remaining crumbs on top. Chill for at least 2 hrs. Calories 177.0, fat 4.9g, 24.7% from fat per serving. 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 12 servings | |
| Calories 264 | |
| Calories from Fat 117 | 44% |
| Total Fat 13.26g | 17% |
| Saturated Fat 4.91g | 20% |
| Trans Fat 0.7g | |
| Cholesterol 22mg | 7% |
| Sodium 324mg | 14% |
| Potassium 109mg | 3% |
| Total Carbs 32.3g | 9% |
| Dietary Fiber 1.2g | 4% |
| Sugars 17.57g | 12% |
| Protein 4.74g | 8% |
