| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Cheesecakes |
4 |
Servings |
INGREDIENTS
| 2 |
|
Envelopes plain gelatin |
| 1/2 |
c |
Boiling water |
| 1 |
cn |
(16 oz.) sugar-free crushed pineapple |
| 1 1/4 |
c |
Low-fat ricotta cheese |
| 2 |
ts |
Vanilla extract |
| 1/2 |
ts |
Ground cinnamon |
| 5 |
|
Envelopes vanilla sugar-free milkshake mix |
| 1 |
pn |
Salt |
INSTRUCTIONS
Sprinkle gelatin over water in a saucepan. Wait 1 minute then heat gently
until gelatin melts. Meanwhile, combine undrained pineapple and ricotta in
a food processor, using the steel blade. Process smooth. Add melted gelatin
along with remaining ingredients; process smooth. Spoon into a 9 or 10 inch
pie pan and chill until set. Cut into wedges to serve. (Garnish with fresh
berries or other fruit if desired.) Makes 10 servings.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 23, 1998
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