Yield:
10 ServingsIngredients:
| 2 | Envelopes plain gelatin | |
| 1/2 | c | Boiling water |
| 1 | cn | (16 oz.) sugar-free crushed pineapple pineapple, raw |
| 1 1/4 | c | Low-fat ricotta ricotta cheese |
| 2 | ts | vanilla extract |
| 1/2 | ts | Ground cinnamon |
| 5 | Envelopes vanilla sugar-free milkshake mix | |
| 1 | pn | salt |
Preparation for Low Fat and Healthy Italian ricotta pineapple cheesecake Recipe:
Sprinkle gelatin over water in a saucepan. Wait 1 minute then heat gentlyuntil 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.)
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