Low-Fat Pineapple Cheesecake
Low-Fat Pineapple Cheesecake Preparation
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. Recipe by: bjs Posted to recipelu-digest by LSHW
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Low-Fat Pineapple Cheesecake. Be the first to review it!
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven