| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Ann, Cheesecakes |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Crushed pineapple; drained |
| 1/3 |
c |
Pineapple juice; from above |
| 2/3 |
c |
Powdered milk |
| 3 |
pk |
Sweetener |
| 1 |
tb |
Vanilla |
| 2 |
|
Envelopes gelatin; Knox |
| 2 |
tb |
Lemon juice |
| 1/2 |
c |
Boiling water |
INSTRUCTIONS
In blender, blend pineapple, gelatin, water, and 1/3 cup reserved pineapple
juice for 2 minutes on high speed. Add dry milk, vanilla, and lemon juice.
Blend for 2 more minutes on high. Pour into a 9 inch pie plate. Refrigerate
until set, 2 to 3 hours. Makes 6 servings. Each serving provides: 1/2 FR,
1/3 M. Input: 11/8/91
Recipe by: Weight Watchers
Posted to MC-Recipe Digest V1 #951 by Carol & Bob Floyd
<c.floyd@arnprior.com> on Dec 09, 1997
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