Tropical cheesecake

Tropical cheesecake

Ingredients/Components

• vanilla extract - 1 tsp
• self-rising flour - 3/4 c
• plus 1 Tbsp - 1/2 c
• 5 oz
• nonfat milk - 1/2 c
• corn oil margarine - 3 Tbsp
• coconut extract - 1/2 tsp
• nonfat egg substitute - 1/4 c
• carton nonfat cream cheese at room temperature - 1 oz
• can crushed pineapple packed in natural, well drained - 1 oz

How to make tropical cheesecake:

Preheat the oven to 350°. Spray a 9 or 10-inch pie plate with a nonstick vegetable spray and set aside. In a large bowl, combine flour, milk, egg substitute, margarine and pudding mix. Using an electric mixer, beat for 2 minutes. Pour into the prepared pie plate.

In another bowl, combine the cream cheese, 1/2 cup sugar, vanilla and coconut extracts and beat for 2 minutes. Stir in the drained pineapple. Pour the filling to within 1-inch of the edge of the batter. Sprinkle the top with the remaining 1 tablespoon of sugar. Bake in the preheated oven for 30 minutes or until crust is a golden brown. Cool completely on a rack and then refrigerate for at least 3 hours before cutting to serve. Makes 10 servings. Each serving contains approximately 209 calories, 3.8 grams of fat, 4 mg. cholesterol and 454 sodium.

Recipe categories: Cheesecake, Desserts, Fruit.