Low fat tropical cheese cake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 106.9
- Total Fat: 1.5 g
- Cholesterol: 6.0 mg
- Sodium: 323.9 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 0.1 g
- Protein: 7.7 g
View full nutritional breakdown of Low fat tropical cheese cake calories by ingredient
Introduction
This was the lowest fat and calorie version of cheesecake I have found that actually taste like cheesecake. I found the recipe on allrecipes.com and added it to make it easier for my nutrition tracker. I hope you enjoy it. This was the lowest fat and calorie version of cheesecake I have found that actually taste like cheesecake. I found the recipe on allrecipes.com and added it to make it easier for my nutrition tracker. I hope you enjoy it.Number of Servings: 8
Ingredients
-
3 HONEY MAID Honey Grahams, crushed
2/3 cup boiling water
1 pkg. (4 serving size) JELL-O Brand Orange Flavor Sugar
Free Low Calorie Gelatin
1 cup BREAKSTONE'S or KNUDSEN fat free Cottage
Cheese
1 (8 ounce) container PHILADELPHIA Fat Free Cream
Cheese
2 cups thawed COOL WHIP FREE Whipped Topping
1/2 cup chopped fresh pineapple
1 medium kiwi, peeled, sliced
Directions
Directions
1. Sprinkle crumbs onto bottom of 8- or 9-inch springform
pan or 9-inch pie plate sprayed with cooking spray.
2. Stir boiling water into gelatin in large bowl at least 2
minutes until gelatin is completely dissolved. Cool 5
minutes.
3. Pour into blender container. Add cheeses; cover. Blend
on medium speed until well blended, occasionally
scraping down side of blender container; pour into large
bowl.
4. Add whipped topping; stir gently until well blended.
5. Pour into prepared pan; smooth top with spatula.
6. Refrigerate 4 hours or until set.
7. Remove side of pan.
8. Top with fruit just before serving.
9. Store leftover cheesecake in refrigerator.
Cut into 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user EMONFERDINI.
1. Sprinkle crumbs onto bottom of 8- or 9-inch springform
pan or 9-inch pie plate sprayed with cooking spray.
2. Stir boiling water into gelatin in large bowl at least 2
minutes until gelatin is completely dissolved. Cool 5
minutes.
3. Pour into blender container. Add cheeses; cover. Blend
on medium speed until well blended, occasionally
scraping down side of blender container; pour into large
bowl.
4. Add whipped topping; stir gently until well blended.
5. Pour into prepared pan; smooth top with spatula.
6. Refrigerate 4 hours or until set.
7. Remove side of pan.
8. Top with fruit just before serving.
9. Store leftover cheesecake in refrigerator.
Cut into 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user EMONFERDINI.