| 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 | Sweetener | |
| 1 | T | Vanilla |
| 2 | Envelopes gelatin, Knox | |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 54
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 2.2mg
Sodium: 14.2mg
Potassium: 112.7mg
Carbohydrates: 10.4g
Fiber: <1g
Sugar: 9.7g
Protein: 1.1g