| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cakes, Cheese, Desserts, Healthy and, Low-fat |
16 |
Servings |
INGREDIENTS
| 8 |
oz |
Fat-free cream cheese |
|
|
softened |
| 11 |
oz |
Graham crackers, crumbled |
|
|
fine |
| 1/4 |
c |
Margarine |
| 1 |
|
Gelatin, lemon |
| 1/2 |
c |
Sugar |
| 18 |
oz |
Crushed pineapple, drained |
| 6 |
oz |
Evaporated skimmed milk |
| 1 |
c |
Boiling water |
|
|
Lemon balm leaves, *optional |
| 177 |
|
at 4.9g, 24.7% from fat per serving. 16 servings. |
INSTRUCTIONS
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 ceese, 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
Recipe by: bjs Posted to recipelu-digest by LSHW <shusky@erols.com> on
Mar 22, 1998
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