Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 300.6
- Total Fat: 14.0 g
- Cholesterol: 44.0 mg
- Sodium: 496.2 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 1.3 g
- Protein: 15.4 g
View full nutritional breakdown of No Bake Pineapple & Berry Cheese Cake calories by ingredient
No Bake Pineapple & Berry Cheese Cake
Submitted by: NADALIAIntroduction
http://www.the-gi-diet.org/recipes/pineapple_berry_chees
ecake/ http://www.the-gi-diet.org/rec
ipes/pineapple_berry_chees
ecake/
Number of Servings: 10
Ingredients
-
3 cups/675g light cream cheese/Philadelphia
2 cups/450g fat free cream cheese/Philadelphia
4 cups/100g roughly crushed vanilla ice cream cones/wafers
5 sheets of leaf gelatin or enough powdered gelatin to set 2/3 pint(315ml) liquid (check packet instructions)
2 tablespoons powdered milk
2 teaspoons vanilla extract
3 8oz/227g cans of pineapple in natural juices
1½ cups/8oz/227g fresh strawberries, halved
½ cup/2.5oz/75g fresh blueberries
Directions
Serves 10
http://www.the-gi-diet.org/recipes/pineapple_berry_cheesecake/
1
Put the gelatin to soak in a little water. Add ½ cup/100g non fat cream cheese to the crushed vanilla cones/wafers and mix together with the tips of your fingers. Pack the mixture evenly into the bottom of a 9 inch/240mm spring form pan and put in the refrigerator.
2
Put the remaining cream cheese and vanilla extract in to a bowl, sprinkle in the powdered milk and stir together. Remove the pineapple from the cans, saving the juice, and chop it into fine chunks.
3
Draining away the water first, put the gelatin in a pan on a low heat, slowly mix in the juice from the canned pineapples. Little by little add the pineapple juice and gelatin to the cream cheese, stirring as you go.
4
Mix in the chopped pineapples then pour the liquid over the crushed cones/wafers in the spring form pan. Refrigerate for four hours, decorate with fruit then remove from spring form pan to serve.
Number of Servings: 10
Recipe submitted by SparkPeople user NADALIA.
http://www.the-gi-diet.org/recipes/pineapple_berry_cheesecake/
1
Put the gelatin to soak in a little water. Add ½ cup/100g non fat cream cheese to the crushed vanilla cones/wafers and mix together with the tips of your fingers. Pack the mixture evenly into the bottom of a 9 inch/240mm spring form pan and put in the refrigerator.
2
Put the remaining cream cheese and vanilla extract in to a bowl, sprinkle in the powdered milk and stir together. Remove the pineapple from the cans, saving the juice, and chop it into fine chunks.
3
Draining away the water first, put the gelatin in a pan on a low heat, slowly mix in the juice from the canned pineapples. Little by little add the pineapple juice and gelatin to the cream cheese, stirring as you go.
4
Mix in the chopped pineapples then pour the liquid over the crushed cones/wafers in the spring form pan. Refrigerate for four hours, decorate with fruit then remove from spring form pan to serve.
Number of Servings: 10
Recipe submitted by SparkPeople user NADALIA.
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