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2002/11/13, 09:23 AM
I've been on the road for a bit but have slowly but surely been copying some of ft's recipes. This one was originally posted by alorle back in January or February but's worthy of a repost. This one can be varied in so many ways it's not funny, just by changing the topping to whatever's in season like strawberries, blueberries, etc. I've also used the prepared low fat crusts which makes it a bit faster. Those dang wafers are hard to crumble. LOL
Add some fresh lime juice into the mix instead of the pineapple topping and it tastes like key lime pie and saves some calories/carbs.
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.
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