Diabetic Pineapple Cheesecake
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
-
Graham Cracker Crust
- 14 double graham crackers, finely crushed to measure 1 Cup
- 29.58 ml butter, melted
-
Pineapple Cheesecake Filling
- 118.29 ml fat-free buttermilk
- 1 slice white bread
- 78.78 ml part-skim ricotta cheese
- 1 large egg
- 29.58 ml vanilla
- 88.74 ml artificial sweetener (6 packets)
- 59.14 ml water
- 340.19 g crushed pineapple in juice, well drained
directions
-
To prepare crust:
- Preheat the oven to 350 degrees. Lightly coat a 9 inch pie pan with cooking spray.
- In a medium bowl, thoroughly mix the graham cracker crumbs and melted butter. Press into prepared pan. Bake for 15 minutes, until lightly browned. Check about 12 minutes if you have a hotter oven. Don't let the crust to get too brown.
-
To prepare filling:
- First make sure the pineapple is well drained. You don't want to add too much excess liquid.
- In a food processor or blender, combine everything except the pineapple. Process until smooth. Fold in crushed pineapple.
- Bake for 45 minutes, until set. Allow to cool completely and serve chilled with sugar free whipped cream.
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