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Name: Low-Fat Pineapple Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1 c Boiling water; Lemon balm leaves optional *; 8 oz Fat-free cream cheese;; 11 oz Graham crackers crumbled; 1/2 c Sugar; 18 oz Crushed pineapple drained; 1 pk Gelatin; lemon; 1/4 c Margarine; 6 oz Evaporated skimmed milk

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INGREDIENTS

1 c Boiling water
Lemon balm leaves ; optional *
8 oz Fat-free cream cheese;
11 oz Graham crackers ; crumbled
1/2 c Sugar
18 oz Crushed pineapple ; drained
1 pk Gelatin; lemon
1/4 c Margarine
6 oz Evaporated skimmed milk

Servings

INSTRUCTIONS

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 on Mar 22, 1998

NOTES

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Low-Fat Pineapple Cheesecake

1 c Boiling water
 Lemon balm leaves optional *
8 oz Fat-free cream cheese;
11 oz Graham crackers crumbled
1/2 c Sugar
18 oz Crushed pineapple drained
1 pk Gelatin; lemon
1/4 c Margarine
6 oz Evaporated skimmed milk

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 <shusky@erols.com> on Mar 22, 1998

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Nutrition

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Serving Size: 1 Serving (138g)
Recipe Makes: 16

Calories: 306
Calories from Fat: 121 (40%)

Amt Per Serving		% DV

	Total Fat 13.4g	18 %
	Saturated Fat 2.5g	13 %
	Monounsaturated Fat 6.3g
	Polyunsanturated Fat 4.2g
Cholesterol 1.7mg		1 %
Sodium 368.9mg		13 %
Potassium 106.6mg		3 %
Total Carbohydrate 43.7g		13 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 42.9g
Protein 4g		6 %
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.

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Calories per serving: 306

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