Pineapple cheesecake

Pineapple cheesecake

Ingredients/Components

• water - 1/4 c
• large egg - 1 item
• butter or margarine, melted - 2 Tbsp
• part-skim Ricotta cheese - 1/3 c
• slice white bread - 1 item
• double graham Cracker cookies, finely crushed - 14 item
• non-fat buttermilk
• natural vanilla - 2 Tbsp
• packets DiabetiSweet - 6 item
• can crushed pineapple, packed in natural juice well drained - 1 oz

How to make pineapple cheesecake:

Cheesecake:1/2 c. non-fat buttermilk1 slice white bread1/3 c. part-skim Ricotta cheese1 large egg2 Tbsp. natural vanilla6 packets DiabetiSweet1/4 c. water1 (12 oz.) can crushed pineapple, packed in natural juice well drained Crust: Preheat oven to 350 degrees. Lightly coat 9 X 13 pan with cooking spray. In medium bowl, mix graham cracker crumbs and melted butter. Press into pan. Bake 15 minutes, until lightly browned. (Since ovens vary in temperature, check after 12 minutes. Do not over-cook.)

Filling: Combine everything except pineapple. Beat until smooth. Stir in crushed pineapple. Pour into crust. Bake 45 minutes, until set. Cool in refrigerator.

Calories 190, carbohydrates 24 g., cholesterol 51 mg., fat 5 g., sodium 212 mg.

Exchanges: 1 1/2 starch/bread, 1 fat, 1/2 fruit.

Recipe categories: Cheesecake, Desserts, Pineapple.