| 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- <scizwiz@lazerlink.com> on Feb 20, 1998
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