Recipe - Low Calorie Italian Ricotta Pineapple Cheesecake

2 Envelopes plain gelatin
One half cup Boiling water
1 cn (16 oz.) sugarfree crushed
pineapple
1 One fourth cup Lowfat ricotta cheese
2 teaspoon Vanilla extract
One half teaspoon Ground cinnamon
5 Envelopes vanilla sugarfree
milkshake mix
1 pn Salt

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 smooth. Add melted gelatin
along with remaining ingredients; process 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.) Makes 10 servings.

busted by sooz

Recipe by: Key Gourmet

Posted to recipeludigest by sooz kirkland@gj.net on Mar 23, 1998