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Cheeseless Cheesecake (2 Pts

Cheeseless Cheesecake (2 PTS recipe image
This refreshing Cheeseless Cheesecake is a clever, low-fat alternative to traditional baked cheesecakes, relying on unflavored gelatin and nonfat dry milk powder to create a surprisingly creamy texture. The bright, tropical flavor comes from fresh crushed pineapple and a squeeze of lemon juice, balanced by a hint of vanilla. It&# 226;€™s an excellent choice for health-conscious bakers or those avoiding heavy dairy, yet it still delivers a satisfying, sweet finish to any meal. No baking is required, making it an easy, no-fuss dessert that sets in the refrigerator. Perfect for summer gatherings or when you crave something light yet indulgent.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 539.2
Dietary: Gluten-free
Description
This refreshing Cheeseless Cheesecake is a clever, low-fat alternative to traditional baked cheesecakes, relying on unflavored gelatin and nonfat dry milk powder to create a surprisingly creamy texture. The bright, tropical flavor comes from fresh crushed pineapple and a squeeze of lemon juice, balanced by a hint of vanilla. It&# 226;€™s an excellent choice for health-conscious bakers or those avoiding heavy dairy, yet it still delivers a satisfying, sweet finish to any meal. No baking is required, making it an easy, no-fuss dessert that sets in the refrigerator. Perfect for summer gatherings or when you crave something light yet indulgent.
Ingredients
  • 1 1/2 cups Crushed pineapple in light syrup -- reserve juice
  • 1/3 cup Pineapple juice -- (reserved juice)
  • 2/3 cup Nonfat dry milk powder
  • 3 packets Sugar substitute -- sweet & low
  • 1 tablespoon Vanilla extract
  • 2 packets Unflavored gelatin -- (envelope)
  • 2 tablespoons Lemon juice
  • 1/2 cup Boiling water
Directions
  1. 1
    Place the crushed pineapple (including some syrup if needed to reach measurement), boiling water, reserved pineapple juice, and unflavored gelatin packets into a blender jar.
  2. 2
    Blend on high speed for 2 minutes until the gelatin is completely dissolved and the mixture is smooth and hot.
  3. 3
    Add the nonfat dry milk powder, sugar substitute, vanilla extract, and lemon juice to the blender.
  4. 4
    Blend on high speed for another 2 minutes until the mixture is frothy and fully incorporated.
  5. 5
    Pour the mixture immediately into a 9-inch pie plate or individual serving cups.
  6. 6
    Refrigerate for at least 3 hours, or until the cheesecake is completely set and firm to the touch.
  7. 7
    Slice and serve chilled.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 539.2kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.4g2%
Cholesterol 0.8mg1%
Sodium 89.0mg4%
Total Carbohydrate 91.9g31%
Dietary Fiber 1.3g6%
Sugars 88.1g
Protein 50.9g102%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cheesecake, cheeseless, dessert, gelatin, pineapple, no-bake, low-fat, vegetarian, easy, refrigerator, tropical, light, summer, healthy, blender, nonfat, milk-powder, lemon, vanilla, set
Read it online: https://www.chefs-mate.com/recipe/cheeseless-cheesecake-2-pts/