Friday, February 12, 2010

Reduced Sugar Pineapple Cheesecake

Whisking egg whites

This is a great alternative for holiday desserts when you're following a diet.
Things You'll Need:

* 3/4 cup Frozen Whipped Topping
* (1) 8 oz. package of softened cream cheese
* 1/2 cup of Artificial sweetener
* (1) 15 oz can of low or reduced sugar Crushed Pineapple
* 1-2 cups of crushed pecans
* (1) 9 inch Graham cracker crust pie shell
* (1) 9 inch round glass pie dish (alternative)
* electric mixer

Step 1
If you do not have a 9 inch graham cracker pie shell on hand you should do this step first so I will give it to you as an alternative. In a sauce pan melt 3 tablespoons of margarine and add one cup of finely crushed pecans. Stir and heat to coat the pecans. Once this is done pour this mixture into the bottom of your 9 inch round pie dish and place in the refrigerator long enough for the margarine to solidify. This is alternative nut crust for the bottom of your cheesecake and you can substitute other nuts for this if you like.

Step 2
In a large bowl, combine with an electric mixer softened cream cheese, crushed and drained pineapples, and 1 cup of crushed pecans. Mix this thoroughly so it is well blended.

Step 3
Fold in your frozen whipped topping and blend on medium speed with your cream cheese/pineapple/pecan mixture. Once well blended, pour into either your 9 inch Graham cracker pie shell or over your 9 inch prepared walnut crust pie dish. Chill this pie for atleast 2 hours and enjoy~~!
For more low carb recipes, see: The Low Carb Kitchen

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