Skinny Pineapple Cheesecake
Light on the lips, light on the hips and you don't even have to light the oven on a hot day.
About ½ cup low-fat graham cracker crumbs
8-ounce can crushed pineapple in its own juice
8-ounce brick of reduced calorie cream cheese
4-serving packet sugar-free lemon gelatin dessert mix
1 cup fat-free half and half
Spray a pie or cake pan and sprinkle crumbs lightly in the bottom. Drain the pineapple into a measuring cup. Add water to make a cupful. Nuke liquid until steamy, then stir in gelatin to dissolve it. Set aside.
In a micro-safe bowl, soften cream cheese and whisk in half and half until it’s smooth. Whisk in gelatin mixture until it’s smooth, then fold in crushed pineapple. Carefully pour into the pie or cake plate and chill until firm. Sprinkle lightly with additional crumbs if you wish. Serves 8.
Cook’s note: this recipe was not tested with regular nor nonfat cream cheese. Look for the label that says 1/3 less fat. If you make it with nonfat cream cheese and save even more calories, leave a comment below to tell us if it was just as good.
See more of Janet Groene's RV-smart recipes at Camp And RV Cook.