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CHEESECAKE!

Alorle Posts: 196 Joined: 2001/10/07	2002/02/20, 02:44 PM This recipe is Lindi approved (the highest rating known to humankind!) Pineapple Cheesecake Makes 8 servings 32 Reduced Fat Nilla Wafers, finely crushed 2 T. canola margarine, melted 4 scoops vanilla protein powder 1 sm. Box of lemon sugar free jello 1 c. boiling water 2 ½ c. low fat cottage cheese 1 T. Splenda 1 c. canned crushed pineapple, undrained 1 T. water 2 tsp. cornstarch Combine crushed Nilla wafers and melted canola margarine in a bowl. Press in the bottom of 10” spring form pan. Set aside. In a med bowl combine jello and protein powder, mix well. Add boiling water and dissolve the jello mixture while stirring constantly for 2 minutes. Set aside. In a blender blend on high the cottage cheese. Gradually add jello mixture to the blender while on. Continue to blend until smooth and thoroughly combined. Pour jello mixture into prepared pan and refrigerate several hours or until firm. When firm, heat crushed pineapple in juice in a sm. sauce pan over med. heat. Combine 1 T. of water with 2 tsp. cornstarch to make a sluree and add to the pineapple mixture. Heat and stir until mixture comes just to a boil and thickens. Remove from heat and cool completely. Spread cooled pineapple mixture on top of firm cheesecake . Chill until ready to serve. Makes 8 servings. Nutritional stats per serving; Calories:212 Proteins:18g. Carbs:20g. Fats:6g. I made this with canned blueberry pie filling instead of the pineapple/cornstarch/water combo, so my carbs were probably a bit higher. However, you can make this recipe with almost any kind of fruit. I'm going for fresh blueberries and fresh strawberries next time! Enjoy!
rpacheco Posts: 3,770 Joined: 2001/12/13	2002/02/20, 04:30 PM Sounds delicious! Alorle, I hope you'll post your recipes online once ft has made the appropriate enhancemements!!! -------------- **_Robert_**
roni0906 Posts: 1,008 Joined: 2002/01/24	2002/02/20, 11:10 PM This sounds pretty good. I like cheesecake so I will have to try and make this. Thanks for the recipe.