6 graham crackers, crushed
6 wheat Melba toast
7 pkg. Sweet 'N Low
3/4 tsp. cinnamon
2 Tbsp. lo-cal margarine
1 (20 oz.) can crushed
pineapple
2 envelopes unflavored gelatin
2 eggs, separated
1 c. plain low-fat yogurt
3 c. low-fat Ricotta cheese
1 1/2 tsp. grated lemon peel
2 Tbsp. lemon juice
1/3 c. granulated sugar
1 tsp. cornstarch
1 c. fresh strawberries
Combine cracker and toast crumbs, 1 package of Sweet N'
Low and cinnamon. Stir in melted margarine and press into
bottom of 8-inch spring-form pan. Bake 6 minutes at 375 degrees;
let cool.
Combine gelatin, 6 packages Sweet 'N Low and 1/4 cup
pineapple juice. Let stand 3 minutes. Stir over low heat to
dissolve gelatin. Beat egg yolks and add to gelatin. Blend
yogurt and 1/2 Ricotta until smooth (use blender). In another
bowl blend 1/2 Ricotta, egg yolk mixture, lemon peel and juice,
add to other cheese mixture. Beat egg whites to soft peaks,
add sugar and beat until stiff. Fold into cheese, pour onto
crust, chill 4 hours.
In saucepan stir cornstarch into remain-
ing pineapple and juice. Stir over medium heat until thick-
ened. Place saucepan in cold water until mixture cools. Then
spread over cheesecake. Chill 30 minutes more. Garnish with
strawberries.
Posted by Karen
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