Try this Low Calorie Italian Ricotta Pineapple Cheesecake recipe, or contribute your own.
Suggest a better descriptionSprinkle gelatin over water in a saucepan. Wait 1 minute then heat gently until gelatin melts. Meanwhile, combine undrained pineapple and ricotta in a food processor, using the steel blade. Process smooth. Add melted gelatin along with remaining ingredients; process smooth. Spoon into a 9 or 10 inch pie pan and chill until set. Cut into wedges to serve. (Garnish with fresh berries or other fruit if desired.) Makes 10 servings. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by sooz
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 113 | ||
Calories from Fat: 55 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 23.8mg | 7 % | |
Sodium 96.8mg | 3 % | |
Potassium 103.3mg | 3 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.4g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 113
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