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Prep Time: 30 Minutes Cook Time: 2160 Minutes |
Ready In: 2190 Minutes Servings: 8 |
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This is a wonderful dessert for those watching their calories, carbs and fat grams. This is made with yogurt cheese in place of cream cheese. The prep time reflects a 24 hour period to drain the yogurt. This recipe is from Not Just Cheesecake! Ingredients:
1 (16 ounce) carton nonfat yogurt, no gelatin added |
1 (20 ounce) can crushed pineapple, packed in own juice |
1 tablespoon unflavored gelatin |
1 medium banana, diced |
1 tablespoon lemon juice |
2 tablespoons powdered sugar |
2 tablespoons flaked coconut, toasted |
1 (9 inch) prepared graham cracker crusts (i use graham-cracker crust (microwave).) |
Directions:
1. The day before, place in yogurt in a strainer lined with cheesecloth or a yogurt strainer and place in the refrigerator; allowing to drain for 24 hours.
2. Making sure to reserve the liquid, drain the pineapple in a stainer, pressing against sides to remove liquid.
3. Soften the gelatin in 1/4 cup of the pineapple juice for 5 minutes; heat 1/2 cup of the remaining juice; add softened gelatin and stir to dissolve, cool slightly.
4. Sprinkle the banana with lemon juice and toss to coat; place the coconut in a dry skillet and over medium heat toast lightly.
5. Place the yogurt cheese in a medium-sized bowl, gently stir in sugar with a fork or wire whisk; gradually add the gelatin mixture and continue stirring until well blended.
6. Fold in the drained pineapple, bananas and toasted coconut.
7. Pour the mixture into a 9-inch prepared graham cracker crust, chill several hours or until set.
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