Graham Cracker Crust:
\nbutter-flavored cooking spray
\n14 double graham cracker cookies, finely crushed (1 C.)
\n2 T. butter, melted
\nPineapple Cheesecake:
\n1\/2 C. non-fat buttermilk
\n1 slice white bread
\n1\/3 C. part-skim ricotta cheese
\n1 large egg
\n2 T. natural vanilla
\n6 packets DiabetiSweet
\n1\/4 C. water
\n1 12-ounce can crushed pineapple, packed in natural juice, well drained<\/p>\n
To prepare crust: Preheat the oven to 350\u00b0F. Lightly coat a 9″ 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. (Since ovens vary in temperature, check after 12 minutes. Do not allow it to over-brown.) Cool before filling. To prepare filling: In a food processor or blender, combine everything except the pineapple. Process until smooth. Fold in crushed pineapple. Bake for 45 minutes, until set. Cool in refrigerator. Note: The filling can be baked without the crust.<\/p>\n
Yield: 6 servings
\nCalories: 190
\nFat: 8g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
Graham Cracker Crust: butter-flavored cooking spray 14 double graham cracker cookies, finely crushed (1 C.) 2 T. butter, melted Pineapple Cheesecake: 1\/2 C. non-fat buttermilk 1 slice white bread 1\/3 C. part-skim ricotta cheese 1 large egg 2 T. natural vanilla 6 packets DiabetiSweet 1\/4 C. water 1 12-ounce can crushed pineapple, packed in natural juice, well drained To prepare crust: Preheat the oven to 350\u00b0F. Lightly coat a 9″ pie pan with cooking spray. In a medium bowl, thoroughly…<\/p>\n