Chewin'

the News

April 2004

Tropical Cheesecake - Lite

Click here to go to a Printer Friendly Page.

Advantage Cooking owners click here to download this recipe.

Don't own Advantage Cooking? Click here to learn about this great software.

Recipes:	1	2	3	4	5	6
Servings:	12	24	36	48	60	72
Crust Ingredients:
Sweetened coconut flakes	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Flour	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
Margarine, melted	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
Filling Ingredients:
Sugar free lime gelatin	3 oz.	6 oz.	9 oz.	12 oz.	15 oz.	18 oz.
Boiling water	1/4 C.	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.
Fat free cream cheese	16 oz.	32 oz.	48 oz.	64 oz.	80 oz.	96 oz.
Splenda	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Grated lemon peel	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Lime juice	1/4 C.	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.
Green food coloring (optional)	2 drops	4 drops	6 drops	8 drops	10 drops	12 drops
Light whipped topping	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.

Assembly Directions:

Mix coconut, flour and margarine in a bowl.  Press firmly onto bottom of a 9-inch spring form pan, 9-inch pie pan or 8 x 8 pan. Bake at 350 degrees for 12 to 15 minutes or until very lightly browned. Remove from oven and let cool.  Mix gelatin into the boiling water in mixing bowl.  Stir to mix thoroughly. Add cream cheese and Splenda and beat until well blended.  Add lemon peel, lime juice and food coloring.  Gently stir in whipped topping until thoroughly mixed. Pour over crust.

Freezing Directions:

To freeze whole: Place cheesecake in a 1-gallon freezer bag. Seal, label and freeze.

To freeze individual servings: Place the cheesecake in freezer for about 2 hours. Then cut it into slices and freeze the slices individually.

Serving Directions:

Thaw, serve and enjoy!

Comments:

My husband prefers this variation of the recipe to the full fat version. You can use light cream cheese instead of the nonfat, but it will add additional fat and calories to the recipe.

Nutritional Info:  Nonfat Cream Cheese

Per Serving: 134 Calories; 7g Fat (43.6% calories from fat); 6g Protein; 13g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 271mg Sodium. 

Exchanges: 1 Lean Meat; 1 Fat.

Nutritional Info:  Light Cream Cheese

Per Serving: 185 Calories; 13g Fat (61.3% calories from fat); 4g Protein; 13g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 278mg Sodium. 

Exchanges: 1/2 Lean Meat; 1-1/2 Fat.

<<<<<<< Go to the April 2004 Newsletter