Recipe - Low-Fat Pineapple Cheesecake

8 ounce Fatfree cream cheese;
softened
11 ounce Graham crackers; crumbled
fine
One fourth cup Margarine
1 pack Gelatin; lemon
One half cup Sugar
18 ounce Crushed pineapple; drained
6 ounce Evaporated skimmed milk
1 cup Boiling water
Lemon balm leaves; *optional

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 One fourth 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 177.0, fat 4.9g, 24.7% from fat per serving. 16 servings.

Recipe by: bjs

Posted to recipeludigest by LSHW shusky@erols.com on Mar 22, 1998