Low Calorie Cheesecake
"I found this on a cream cheese package, I think ??? It's easy and very tasty. I love a good cheesecake, but I am rarely in the mood to go to all of the trouble to make a quote "real" unquote one. Prep time does not include chilling time"
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1 (8 ounce) can crushed pineapple with juice
- 1⁄4 cup orange juice
- 5 tablespoons sugar
- 1 teaspoon grated orange zest
- 1 teaspoon unflavored gelatin
- 2 eggs, separated
- 1 teaspoon vanilla extract
- 1 (8 ounce) package neufchatel cheese, softened (light cream cheese)
- 1 pre-baked 9 inch pie shell or 1 graham cracker crust (purchased or homemade. I prefer the graham cracker crust)
- slivers orange zest (to garnish) (optional)
directions
- *Note:If worried about salmonella, use egg substitute equivalent to the 2 yolks, and use dried egg whites, prepared according to package directions, equivalent to 2 egg whites.
- Drain pineapple well, reserving juice.
- Combine pineapple juice and orange juice with orange peel and sugar in a medium saucepan.
- Sprinkle gelatin over juice to soften, stir, and allow to set 5 minutes for gelatin to soften.
- Heat over low heat until dissolved.
- Beat in egg yolks with a whisk until mixture is thick and lemon colored, about 2-3 minutes.
- Remove from heat, add vanilla, and gradually beat in cream cheese until smooth and well blended.
- Stir in crushed pineapple.
- In a separate bowl, beat egg whites until stiff but not dry.
- Gently fold into pineapple mixture, and spoon into pastry shell.
- Refrigerate for about 3 hours.
- Garnish with orange zest, if desired.
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Reviews
-
This was a delicious, low(ish) calorie dessert that totally satisfied my cheesecake cravings. I make mine without a crust and put it in little ramekins, which makes it more of a mousse sorta thing. I also have used lemons instead of oranges, and strawberries in syrup instead of pineapple. Both are good! Cheers!
Tweaks
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This was a delicious, low(ish) calorie dessert that totally satisfied my cheesecake cravings. I make mine without a crust and put it in little ramekins, which makes it more of a mousse sorta thing. I also have used lemons instead of oranges, and strawberries in syrup instead of pineapple. Both are good! Cheers!
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
