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In need of recipe
- Thread starter wobbles
- Start date
hopelesscase
New Member
wobbles i did this one last year texture due to the wafers is a little different but it was yummy.
Think you will be ok with it but maybe some of the more experianced bypassers will have a look and give their advice.
Ingredients
(10 Slices) 3 cups/675g light cream cheese/Philadelphia2 cups/450g fat free cream cheese/Philadelphia4 cups/100g roughly crushed vanilla ice cream cones/wafers5 sheets of leaf gelatin or enough powdered gelatin to set 2/3 pint(315ml) liquid (check packet instructions)2 tablespoons powdered milk2 teaspoons vanilla extract3 8oz/227g cans of pineapple in natural juices1½ cups/8oz/227g fresh strawberries, halved½ cup/2.5oz/75g fresh blueberries
Put the gelatin to soak in a little water. Add ½ cup/100g non fat cream cheese to the crushed vanilla cones/wafers and mix together with the tips of your fingers. Pack the mixture evenly into the bottom of a 9 inch/240mm spring form pan and put in the refrigerator.
2
Put the remaining cream cheese and vanilla extract in to a bowl, sprinkle in the powdered milk and stir together. Remove the pineapple from the cans, saving the juice, and chop it into fine chunks. 3
Draining away the water first, put the gelatin in a pan on a low heat, slowly mix in the juice from the canned pineapples. Little by little add the pineapple juice and gelatin to the cream cheese, stirring as you go.
4
Mix in the chopped pineapples then pour the liquid over the crushed cones/wafers in the spring form pan. Refrigerate for four hours, decorate with fruit then remove from spring form pan to serve.
Its from the low GI diet site
Hope it helps
carole
Think you will be ok with it but maybe some of the more experianced bypassers will have a look and give their advice.
Ingredients
(10 Slices) 3 cups/675g light cream cheese/Philadelphia2 cups/450g fat free cream cheese/Philadelphia4 cups/100g roughly crushed vanilla ice cream cones/wafers5 sheets of leaf gelatin or enough powdered gelatin to set 2/3 pint(315ml) liquid (check packet instructions)2 tablespoons powdered milk2 teaspoons vanilla extract3 8oz/227g cans of pineapple in natural juices1½ cups/8oz/227g fresh strawberries, halved½ cup/2.5oz/75g fresh blueberries
Put the gelatin to soak in a little water. Add ½ cup/100g non fat cream cheese to the crushed vanilla cones/wafers and mix together with the tips of your fingers. Pack the mixture evenly into the bottom of a 9 inch/240mm spring form pan and put in the refrigerator.
Put the remaining cream cheese and vanilla extract in to a bowl, sprinkle in the powdered milk and stir together. Remove the pineapple from the cans, saving the juice, and chop it into fine chunks. 3
Draining away the water first, put the gelatin in a pan on a low heat, slowly mix in the juice from the canned pineapples. Little by little add the pineapple juice and gelatin to the cream cheese, stirring as you go.
Mix in the chopped pineapples then pour the liquid over the crushed cones/wafers in the spring form pan. Refrigerate for four hours, decorate with fruit then remove from spring form pan to serve.
Its from the low GI diet site
Hope it helps
carole
j.u.s.t.l.i.z.
Runs Srh Support Group
:17729:mmmmm that looks delishhh yummmy !!
mandy-1975
Regular Member
http://www.low-carb-recipes.co.uk/Low-fat/Low-Fat-Cheesecake.htm
GOGGLED LOW FAT CHEESCAKE, CAME UP WITH THIS SITE
GOGGLED LOW FAT CHEESCAKE, CAME UP WITH THIS SITE
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