No Bake Cheesecake
|Graham cracker crumbs||2⁄3 Cup (10.67 tbs)|
|Diet margarine||2 Tablespoon, melted|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Canned crushed pineapple in juice||8 Ounce (1 Can)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Skim ricotta cheese||16 Ounce (1 Container)|
|Granulated sugar replacement||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
1. In small bowl, combine graham cracker crumbs and melted diet margarine with fork. Pat over bottom of 9-inch springform pan; set aside.
2. Drain juice from crushed pineapple into blender container; sprinkle gelatin over juice and let stand for 5 minutes to soften. Add boiling water; blend mixture at high speed until gelatin is dissolved.
3. Add cheese, sugar replacement and vanilla extract. Blend at high speed for 2 minutes, until mixture is smooth.
4. Pour filling over graham cracker crust; chill until set, about 2 to 3 hours. Remove sides of springform pan when ready to cut cheesecake.