Receta Pineapple Cheesecake
Ingredientes
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Direcciones
- Here is a low cal cheesecake-souffle type recipe which I sent to my bodybuilding forum- thought you might like it. You can sprinkle graham cracker crumbs on the bottom of the pan if you wish for a very light crust. The perfect size pan is 51/4x8 ( the e-zfoil disposible roll pan).Variations include turning this into lemon or possibly blackforest cheesecake.[Phyllis]
- 4 ounce. crushed juice packed pineapple ( Yea, throw in the juice, splurge a bit-it's fairly low glycemic! Now we're really living!)
- Optional -if you are really daring and off season, try to add in a Tbsp.. of sugar free fat free instant vanilla pudding! Which's right- a WHOLE Tbsp.!
- Mix all this stuff together in a medium sized bowl. Add in EQUAL to taste- 3packets.
- NEXT- Whip up 3 eggwhites (Throw in a little vanilla extract and 2 packets of sweetner before whipping) and whip till stiff. (Be careful not to get any yolks in those whites cause they will not whip)
- NEXT- Fold beaten whites into the creamcheese mix.
- NEXT- Dump into a Pam sprayed small pan. ( I find a 4 by 6 aluminum pan is the perfect size; if the pan is too big, you'll end up with a very flat no fun cheesecake! I think the alum. pan I use is a breadroll pan; by alum. I am referring to the disposable type pan)
- I sprinkle a topping of sweetner, fructose, cinn. little brown sugar ( all this mixed up in shaker/spice bottle) just a sprinlking on top-adds color.
- Bake until top is not shaking and stiff about 20-25 minutes at 350 degrees.
- IMPORTANT - For best flavor leave in fridge for 3 hrs minutes.