Desserts

Pineapple Cheesecake Pie

(8 servings)

2 cans (8 ounces each) sliced pineapple in natural juice, drained (reserve juice)
1 envelope unflavored gelatin
2 packets Sweet 'N Low® granulated sugar substitute
1 package (8 ounces) imitation cream cheese, softened
Graham cracker crust* (optional)

Reserve 3 pineapple slices for garnish; finely chop remaining. Mix reserved juice with enough water to equal 1 cup; bring to a boil. Meanwhile, in large bowl, mix gelatin with Sweet 'N Low; add boiling liquid and stir until gelatin is completely dissolved. With electric mixer, beat in cream cheese until smooth. Stir in chopped pineapple. Turn into 9-inch pie pan or prepared crust and chill until firm. Top with reserved pineapple slices.

Nutrients Per Serving (1 slice):

Calories: 110 Protein: 4 g Carbohydrate: 11 g Fiber: <1 g Fat: 6 g Sodium: 125 mg Cholesterol: 20 mg.

Dietary Exchanges:

1 Fruit, 1 Fat