Low Fat Pineapple Cheesecake Recipe

Ingredients

8 ounces fat-free cream cheese, softened

11 ounces graham crackers, crumbled fine

1/4 cup margarine

1/2 cup sugar

6 ounces evaporated skimmed milk

lemon balm leaves, optional

1 package gelatin, lemon

18 ounces crushed pineapple, drained

1 cup boiling water

Method

Put cream cheese in bowl and let soften. Mix jello in bowl with hot water. Let

cool. Make pie crust with crushed graham crackers and margarine. Put into buttered

9x2x12 inch baking dish; reserving 1/4 cup for the top. Press down in baking dish.

Cream the cheese, adding sugar gradually, then add jello very slowly and mix

thoroughly. Beat can of evaporated skimmed milk in large bowl until fluffy with

electric mixer. Mix in jello mixture. Add drained pineapple, stir.* Add chopped

lemon balm leaves, and stir. Put in baking dish. Sprinkle remaining crumbs on top.

Refrigerate for at least 2 hours. Calories 177.0, fat 4.9g, 24.7% from fat per

serving. 16 servings.

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