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Receta Pineapple Chiffon Cheesecake, No Bake Light

Name: Pineapple Chiffon Cheesecake, No Bake Light
Ingredients: 1 c. graham cracker crumbs; 1 Tbsp. tub margarine; 1 Tbsp. light corn syrup; 1/2 Tbsp. water Filling; 1/4 c. cool water; 1/4 c. nonfat dry lowfat milk; 20 ounce canned crushed pineapple undrained; 1 pkt unflavored gelatin plus; 1 tsp unflavored gelatin; 3/4 c. sugar plus; 2 Tbsp. sugar; 3 Tbsp. lemon juice; tsp. vanilla; 3/4 tsp lemon zest finely grated; 6 ounce lowfat cream cheese cubed, room temp; 3/4 c. nonfat plain yogurt

de Global Cookbook

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Ingredientes

1 c. graham cracker crumbs
1 Tbsp. tub margarine
1 Tbsp. light corn syrup
1/2 Tbsp. water Filling
1/4 c. cool water
1/4 c. nonfat dry lowfat milk
20 ounce canned crushed pineapple undrained
1 pkt unflavored gelatin plus
1 tsp unflavored gelatin
3/4 c. sugar plus
2 Tbsp. sugar
3 Tbsp. lemon juice
Â Â tsp. vanilla
3/4 tsp lemon zest finely grated
6 ounce lowfat cream cheese cubed, room temp
3/4 c. nonfat plain yogurt

Direcciones

1. In food processor, combine crumbs and margarine and mix lightly by pulsing.
2. In small c., stir together corn syrup and water till well blended.
Pour over crumbs and pulse again till well blended and holds together
(Add in a few drops of water if too dry). Press into bottom of sprayed 9" springform pan and bake at 350F for 7-10 mins till hard and lightly tinged brown. Cold on rack.
3. In small bowl, gradually whisk water into dry lowfat milk till smooth. Refrigeratein freezer for 40-50 mins till frzn but not completely hard (if mix freezes hard, break up with spoon and set aside till softened just slightly)
4. Drain liquid from pineapple into small saucepan, reserving pineapple.
Sprinkle the gelatin over the juice. Let stand for 5 mins, or possibly till softened. Place over med heat and stir constantly till mix is warm and gelatin dissolves. Set aside, stirring occasionally to prevent settling.
5. Combining sugar, lemon juice, vanilla and zest in food processor and process till well-mixed. With machine running, drop in cream cheese and blend till smooth. Stir in pineapple and set aside.
6. Transfer frzn lowfat milk to large mixing bowl. Beat with mixer on high for 5-7 mins to soft peaks. (Be patient)
7. Stir yogurt into gelatin mix till smooth. Immediately add in to whipped lowfat milk and continue beating for 2 mins longer. Beat in cream cheese mix just till blended and smooth.
8. Pour into crust and smooth surface. Chill for at least 1 hour.
Drizzle with Quick Pineapple Glaze