Speedy Pineapple Cheese Cake(Dietetic) – a delicious recipe with pineapple, pineapple, ready, gelatin, cream cheese, frozen low fat yogurt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Empty the canned crushed pineapple into a strainer over a cup to catch the juice.
2
Press the pineapple to eliminate as much moisture as possible.
3
Spread the well drained pineapple in the bottom of the ready to fill pie shell.
4
Sprinkle the gelatin in 2 tablespoons cold water in the bottom of the blender container. Wait until gelatin dissolves and softens.
5
Measure pineapple juice and add water to make 1 cup.
6
Heat to boiling.
7
Add boiling juice mixture to gelatin.
8
Cover and blend on high speed until gelatin is completely dissolved.
9
Cut cream cheese into chunks and add to blender.
10
Cover and blend until smooth.
11
Add vanilla yogurt and vanilla.
12
Cover and blend smooth.
13
Spoon into the pie shell and sprinkle with cinnamon.
14
Chill until set.
301
kcal
Calories
24
g
Fat
14
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 c. canned (not fresh) unsweetened crushed pineapple, pineapple juice from can, 1 ready to fill graham cracker pie shell, 1 envelope plain gelatin, and more.
Yes, Speedy Pineapple Cheese Cake(Dietetic) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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