Italian Ricotta Pineapple Cheesecake |
Course : Cheesecakes
Serves: 10 |
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Ingredients:
2 packages plain gelatin |
1/2 Cup boiling water |
1 Can crushed pineapple -- (16 ounce) |
1 1/4 Cups ricotta cheese |
2 Teaspoons vanilla extract |
1/2 Teaspoon ground cinnamon |
5 packages vanilla milkshake mix |
1 dash salt |
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Preparation / Directions:
Sprinkle gelatin over water in a saucepan. Wait 1 minute then heat gently
until gelatin melts. Meanwhile, combine undrained pineapple and ricotta in a
food processor, using the steel blade. Process smooth. Add melted gelatin
along with remaining ingredients; process smooth. Spoon into a 9 or 10 inch
pie pan and chill until set. Cut into wedges to serve. (Garnish with fresh
berries or other fruit if desired.)
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Nutritional Information:
713 Calories (kcal); 40g Total Fat; (50% calories from fat); 36g Protein; 52g Carbohydrate; 156mg Cholesterol; 398mg Sodium |
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