Coconut Banana Cheesecake( no bake)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 318.5
- Total Fat: 11.8 g
- Cholesterol: 18.2 mg
- Sodium: 602.7 mg
- Total Carbs: 44.7 g
- Dietary Fiber: 0.6 g
- Protein: 11.1 g
View full nutritional breakdown of Coconut Banana Cheesecake( no bake) calories by ingredient
Introduction
My husband loves bananas and he also loves cheesecake- plus he's a fitness buff- so For his Birthday I decided to combine his favorites into a yummy alternative to "Birthday Cake" My husband loves bananas and he also loves cheesecake- plus he's a fitness buff- so For his Birthday I decided to combine his favorites into a yummy alternative to "Birthday Cake"Number of Servings: 8
Ingredients
-
15oz low fat ricotta cheese
1 cup fat free cottage cheese
5 Tbls Lemon Juice
1/2 cup Splenda
1 Tbls coconut extract
1 package instant banana cream pudding & Pie filling
1/2 cup skim milk
1/3 cup shredded toasted coconut
Directions
Toast coconut in oven on 300 until golden brown- set aside.
In mixing bowl place ricotta and cottage cheeses- blen with hand mixer as smooth as possible.( 3 minutes) Add Lemon juice, coconut extract and Splenda and mix well to incorporate( 2 minutes.
Working a bit at a time alternate adding the milk and the pudding- mixing the entire time and scraping down the sides to blend. appx 3-5 minutes
IMMEDIATELY pour into a low fat graham cracker crust and chill until ready to serve. (2 hours) Just before serving- sprinkle with toasted coconut- and serve with sliced bananas if desired *** if it isn't set up solid to touch after 1 hour- place in freezer the extra hour to chill firm enough to slice.
The coconut is figured into the recipe- but sliced banana is not because it will depend on how much you give with each serving. Makes 8 slices.
** Can't stress enough- the smoother you get the cheeses- the more like real cheesecake this will taste.
** if you want a firmer cheesecake you can omit the milk- but it will have a grainy texture and will set up very fast as you mix- so you'd have to work quickly.
** DO NOT add the milk and lemon juice together or the milk will curdle! Make sure the lemon is WELL blended before proceeding with the pudding and milk addition.
Number of Servings: 8
Recipe submitted by SparkPeople user BIGOLEDIVA.
In mixing bowl place ricotta and cottage cheeses- blen with hand mixer as smooth as possible.( 3 minutes) Add Lemon juice, coconut extract and Splenda and mix well to incorporate( 2 minutes.
Working a bit at a time alternate adding the milk and the pudding- mixing the entire time and scraping down the sides to blend. appx 3-5 minutes
IMMEDIATELY pour into a low fat graham cracker crust and chill until ready to serve. (2 hours) Just before serving- sprinkle with toasted coconut- and serve with sliced bananas if desired *** if it isn't set up solid to touch after 1 hour- place in freezer the extra hour to chill firm enough to slice.
The coconut is figured into the recipe- but sliced banana is not because it will depend on how much you give with each serving. Makes 8 slices.
** Can't stress enough- the smoother you get the cheeses- the more like real cheesecake this will taste.
** if you want a firmer cheesecake you can omit the milk- but it will have a grainy texture and will set up very fast as you mix- so you'd have to work quickly.
** DO NOT add the milk and lemon juice together or the milk will curdle! Make sure the lemon is WELL blended before proceeding with the pudding and milk addition.
Number of Servings: 8
Recipe submitted by SparkPeople user BIGOLEDIVA.