Cheesecake ( refrigerator pineapple )

8 servings

Ingredients

Quantity Ingredient
1 cup Unsweetened pineapple juice
3 ounces Package lemon gelatin
1 cup Graham cracker crumbs
3 tablespoons Acceptable margarine,
Melted
1½ pounds Low-fat cottage cheese (3
Cups)
½ teaspoon Vanilla
½ teaspoon Almond extract
1 tablespoon Sugar
8 ounces Can crushed no-sugar-added
Pineapple, canned in
Natural
Juices, undrained
1 tablespoon Water
2 teaspoons Cornstarch
1 tablespoon Sugar

Directions

Preheat oven to 350 F.

Bring pineapple juice to a boil in a saucepan over medium-high heat and add gelatin. Stir until dissolved. Remove mixture from heat and cool to lukewarm.

In a bowl, combine graham cracker crumbs and margarine. Press onto bottom and up 1 inch of the sides of an 8-inch springform pan. Bake 5 minutes and allow to cool to room temperature.

Proces cottage cheese, extracts, and 1 T sugar in a blender or the work bowl of a food processor fitted with a metal blade until completely smooth. Add cooled juice mixture and process 30 seconds more combining thoroughly. Pour into prepared pan. Cover and refrigerate several hours, or until firm.

In a small saucepan, combine pineapple, water, cornstarch, and 1 T sugar. Bring mixture to a boil over medium-high heat, stirring constantly. Cool 20 minutes and spread evenly on top of cheesecake.

Cover and refrigerate 1 hour.

Nutritional Analysis:

Calories 254 kcal Cholesterol 7 mg Saturated Fat 2 gm Protein 14 gm Sodium 518 mg Polyunsaturated Fat 1 gm Carbohydrate 35 gm Total Fat 7 gm Monounsaturated Fat 3 gm From: American Heart Association Cookbook Fifth Edition

Times Books, 1991

Entered by: Lawrence Kellie

Fri 11-29-1996 at 08:46:22

Size of Serving: N/A

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