| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs, Fruits | Desserts, Cheesecake | 1 | Cheesecake | |
INGREDIENTS
| 12 | Graham cracker squares (2 1/2"; 16 for 10" plate) | |
| 1/3 | c | Grape Nuts cereal (1/2 cup for 10" plate) |
| 2 | tb | Granulated sugar |
| 1 | tb | Hazelnut, walnut or canola oil |
| 1 | ts | Unsalted butter, melted |
| (2 t for 10" place) | ||
| 1/2 | lg | Egg white (1 tb for 10" plate) |
| 2 | tb | Fruit juice or water, or as needed (1 tb for 10" plate) |
| 1 1/4 | c | Non-fat vanilla yogurt |
| 1 | cn | Crushed pineapple, unsweetened or in light syrup (20 oz) |
| 3/4 | c | Non-fat cottage cheese |
| 3/4 | c | Low-fat cream cheese, at room temperature |
| 3/4 | c | Granulated sugar |
| 1 | ts | Vanilla extract |
| 1 1/2 | ts | Pineapple extract |
| 3 | tb | Lemon juice |
| 3 1/2 | ts | Unflavored gelatin |
INSTRUCTIONS
FOR CRUST FOR FILLING To make crust: Position rack in center of oven, and preheat ove nto 350'F. Crumble the graham crackers into the bowl of a food processor and process until crumbs form. Add the cereal, sugar, oil, butter, egg white and 1 teaspoon juice or water. Pulse until the crumbs are evenly moistened. Pinch a spoonful of crumbs together, and test whether they are moist enough to hold the print of your finger. If necessary, add a few more drops of juice or water and pulse once or twice. Turn the crumbs into an 8" springform pan or a 10" pie plate and use your hand or the back of a metal spoon to press an even layer around the sides of the pan. Spread the remaining crumbs evenly over the pan bottom. Top with a piece of wax paper, and press to form an even layer, taking care not to build up the crumbs in the corner. Bake the shell for 7 minutes. Cool completely on a wire rack before filling. The crust firms and crisps as it cools. To make filling: Place the yogurt in a fine-mesh strainer set over a bowl and set aside to drain for at least 20 minutes. Transfer to a small bowl, and discard the whey. Drain the crushed pineapple in a strainer set over a bowl. Press the fruit lightly with the back of a large spoon to release all the juice. Transfer the pineapple to a small bowl, and reserve 1/2 cup of the juice. Place the cottage cheese in a strainer set over a bowl. cover it with a piece of plastic wrap, and press down firmly on the cheese to force excess liquid from the curds. Place the cottage cheese and cream cheese in a blender or a food processor. Process for at least 3 minutes, or until absolutely smooth, with no trace of graininess, stopping once to scrape down the sides with a rubber spatula. Add the sugar, vanilla, pineapple extract and drained yogurt. Pulse until well blended. Scrape down the sides with a rubber spatula, and pulse several times. Add 1 1/2 cups of the drained crushed pineapple and pulse just to blend. In a small saucepan, combine the reserved 1/2 cup pineapple juice and the lemon juice. Sprinkle on the gelatin and allow to sit about 3 minutes to soften. Then stir the mixture over low heat just until the gelatin is dissolved; do not boil. With the blender or food processor running, add the gelatin mixture and pulse to blend. Pour the filling into the crust and refrigerate at least 3 hours or overnight before serving. Once the top is firm, cover it with plastic wrap. Nutritional analysis per serving: 245 calories, 8 grams protein, 6 grams fat, 0.7 gram saturated fat, 42 grams carbohydrate, 270 milligrams sodium, 10 milligrams cholesterol, calories from fat: 22 percent. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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