pineapple coconut cheesecake
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 245.6
- Total Fat: 7.9 g
- Cholesterol: 88.5 mg
- Sodium: 383.2 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 1.3 g
- Protein: 9.4 g
View full nutritional breakdown of pineapple coconut cheesecake calories by ingredient
Introduction
this low calorie version is sure to please cheesecake lover who are watching their weight. it is simply luscious. this low calorie version is sure to please cheesecake lover who are watching their weight. it is simply luscious.Number of Servings: 10
Ingredients
-
-1graham, ready crust. Keebler. 255grms.(9oz)
this is a 10 inches crust.
*for the filling use:
-4.5tbls. of Splenda brown sugar blend.
-1.5 cups of fat free cottage cheese market
pantry(target).
-4oz. of fat free cream cheese Philadelphia.
-1tbls. of coconut extract.
-1tbls. of vanilla extract.
-2tbls. all purpose flour.
-2 whole eggs.
-2 egg yolks(save the egg whites).
-1 dash of salt.
-2 egg whites.
-1tbl. of Splenda brown sugar blend.
*for the sauce use:
-2.5 cups of pineapple chunks(crush them).
-1.5tbls. of Splenda brown sugar blend.
-0.5tbls. of apple pie spice. or ground ginger.
Directions
for the filling:
1.Combine the first 9 ingredients (through the salt),in
a BLENDER and process until smooth.
2.Place this mixture in a large bowl.
3.Place egg whites in a second bowl; beat them until soft peaks form. add 1tbls.of Splenda brown sugar blend. continue beating until stiff peaks form.
4. Gently fold the egg-white mixture into the cheese mixture in the other bowl.
5. pour into the crust.
6.Bake 30-35 min. in a preheated oven at 325 degrees F. or until the center barely moves when the pan is touched.
7. take out of the oven cool at room temperature. cover and chill at least 4 hours.
for the sauce:
1. crush the pineapple, pour into a saucepan, with 1.5tbls of Splenda brown sugar blend, and the apple pie spice. cook about 10 min. stirring constantly. do it while the cheese cake is in the oven. cool completely, serve over the pie.
this makes 10 servings but you could just eat half of one serving to get just half of the calories, use will power...... enjoy it.
Number of Servings: 10
Recipe submitted by SparkPeople user WANDA282.
1.Combine the first 9 ingredients (through the salt),in
a BLENDER and process until smooth.
2.Place this mixture in a large bowl.
3.Place egg whites in a second bowl; beat them until soft peaks form. add 1tbls.of Splenda brown sugar blend. continue beating until stiff peaks form.
4. Gently fold the egg-white mixture into the cheese mixture in the other bowl.
5. pour into the crust.
6.Bake 30-35 min. in a preheated oven at 325 degrees F. or until the center barely moves when the pan is touched.
7. take out of the oven cool at room temperature. cover and chill at least 4 hours.
for the sauce:
1. crush the pineapple, pour into a saucepan, with 1.5tbls of Splenda brown sugar blend, and the apple pie spice. cook about 10 min. stirring constantly. do it while the cheese cake is in the oven. cool completely, serve over the pie.
this makes 10 servings but you could just eat half of one serving to get just half of the calories, use will power...... enjoy it.
Number of Servings: 10
Recipe submitted by SparkPeople user WANDA282.