A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Low Calorie Italian Ricotta Pineapple Cheesecake
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- #94676
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 envelopes plain gelatin
1/2 cup boiling water
1 can (16 ounce size) sugar-free crushed pineapple
1 1/4 cup low-fat ricotta cheese
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
5 envelopes vanilla sugar-free milkshake mix
1 pinch salt
directions
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 until smooth. Add melted gelatin along with remaining ingredients and process until 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).
added by
ChefJerrold
nutrition data
62 calories, 1 grams fat, 7 grams carbohydrates, 6 grams protein per serving. This recipe is low in fat.
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