| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 8 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Boiling water |
| 1 | pk | (8-serving) sugar-free strawberry gelatin |
| 2 | pk | (10-oz) frozen sliced strawberries; partially thawed |
| 1 | cn | (16-oz) crushed pineapple; drained |
| 1/2 | c | Powdered sugar |
| 1/2 | c | Soft-style light cream cheese; *see note |
| 1 | c | Fat-free ricotta cheese |
INSTRUCTIONS
In a large bowl, stir together the water and gelatin until the gelatin is dissolved. Stir in the strawberries and pineapple. Pour half of the mixture into an 11"x7"x1 1/2" baking dish. Chill in the refrigerator about 30 minutes or until semi-firm. Set the remaining gelatin mixture aside at room temperature. Meanwhile, in a small bowl, stir together the powdered sugar and cream cheese until well combined. Fold in the ricotta. Carefully spread the cheese mixture on top of the semi-firm gelatin. Then spoon on the remaining gelatin mixture. Chill in the refrigerator for 3 to 4 hours or until firm. Cut into pieces to serve. Makes 8 side-dish servings. Calories: 174 Fat: 3g Calories from fat: 13% Cholesterol: 8mg NOTES : Be sure to use light cream cheese rather than the fat-free variety. Using fat-free cream cheese will result in a runny topping. Recipe by: Healthy Homestyle Cooking Posted to EAT-LF Digest by -Kat- <[email protected]> on Feb 20, 1998
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