Hawaiian Lemon Cheesecake

Hawaiian Lemon Cheesecake


This one is for all the lemon and coconut lovers - and based on my mail, I know that's a lot of you!!!

Serves 8


2 (8-ounce) packages Philadelphia fat free cream cheese
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
1 (4-serving) package JELL-O sugar-free lemon gelatin
2/3 cup Carnation Nonfat Dry Milk Powder
3/4 cup Diet Mountain Dew
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, well drained and 1/4 cup liquid reserved
3/4 cup Cool Whip Free*
1 1/2 teaspoons coconut extract*
1 (6-ounce) Keebler graham cracker pie crust
2 tablespoons flaked coconut
4 maraschino cherries, halved


In a large bowl, stir cream cheese with a sturdy spoon until soft. Add dry pudding mix, dry gelatin, dry milk powder, Diet Mountain Dew and reserved pineapple liquid. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free and 1/2 teaspoon coconut extract. Spread mixture into pie crust. Refrigerate while preparing topping. In a medium bowl, combine pineapple, remaining 1/2 cup Cool Whip Free, and remaining 1 teaspoon coconut extract. Spread topping mixture evenly over filling mixture. Evenly sprinkle coconut over topping. Garnish top with maraschino cherry halves. Refrigerate for at least 30 minutes. Cut into 8 servings.


Each serving equals:
HE: 1 Protein, 1/2 Bread, 1/4 Skim Milk, 1/4 Fruit, 1 Slider, 11 Optional Calories
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217 Calories, 5gm Fat, 12gm Protein, 31gm Carbohydrate,
618mg Sodium, 251mg Calcium, 1gm Fiber
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DIABETIC: 2 Starch, 1 Protein, 1 Fat

"Healthy Exchanges Food Newsletter, July 2001 pg. 1."

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