Low calorie italian ricotta pineapple cheesecake
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Envelopes plain gelatin | |
| ½ | cup | Boiling water |
| 1 | can | (16 oz.) sugar-free crushed pineapple |
| 1¼ | cup | Low-fat ricotta cheese |
| 2 | teaspoons | Vanilla extract |
| ½ | teaspoon | Ground cinnamon |
| 5 | Envelopes vanilla sugar-free milkshake mix | |
| 1 | pinch | Salt |
Directions
Sprinkle gelatin over water in a saucepan. Wait 1 minute then heat gently until gelatin melts. Meanwhile, combine undrained pineapple and ricotta in a food processor, using the steel blade. Process smooth. Add melted gelatin along with remaining ingredients; process smooth. Spoon into a 9 or 10 inch pie pan and chill until set. Cut into wedges to serve. (Garnish with fresh berries or other fruit if desired.) Makes 10 servings.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz <kirkland@...> on Mar 23, 1998
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