This low-calorie, gluten-free Pineapple Cheesecake is a great option for anyone looking for a lighter dessert. This recipe is simple to make and can be customized with different flavors – such as lemon or black forest. Prep time is short and the outcome delicious!
Ingredients used:
For 1 people
- 4 ounces - Nonfat cream cheese
- 0.25 cup - Nonfat ricotta cheese
- 4 ounces - Crushed pineapple with juice
- 1 tablespoon - Nonfat instant vanilla pudding
- 3 packages - Equal sweetener
- 3 whole - Egg whites
- Vanilla extract
- Sweetener
Recipe steps:
- Preheat oven to 350°F. Grease a 4x6 inch aluminum pan with cooking spray.
- In a medium bowl, mix together the cream cheese, ricotta cheese, yogurt, crushed pineapple, vanilla pudding and Equal sweetener until well combined.
- In another bowl, beat the egg whites until they are stiff. Incorporate the egg whites into the cream cheese mixture.
- Pour the batter into the greased pan. Sprinkle with sweetener, sugar-free fructose and cinnamon.
- Bake in the preheated oven for 20-25 minutes, or until the top is no longer jiggly.
- Let cool before refrigerating for at least 3 hours before serving.
You can enjoy your low-calorie, low-fat, gluten-free Pineapple Cheesecake with a minimal amount of guilt. Let it cool and chill in the refrigerator for at least three hours to achieve the best flavor and texture. Sprinkle with some graham cracker crumbs for a light crust and enjoy!
