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