Summer Light Cheese Cake(Dietetic)

• 1 (13 oz.) can evaporated skim milk
• sugar substitute = to 1/2 c. sugar
• 1 pkg. sugar-free Jell-O (any flavor)
• 4 oz. cream cheese
• 20 oz. can crushed pineapple, packed in its own juice, drained (reserve juice)
• 1/2 tsp. pineapple flavoring
• 1 tsp. vanilla
• 1/2 c. graham cracker crumbs

1. Pour milk into a large bowl and freeze until crystals begin to form, then whip.
2. Let cream cheese soften to room temperature.
3. Add enough water to pineapple juice to make 1 cup, then heat to boiling.
4. Dissolve Jell-O in boiling pineapple juice.
5. Allow to cool until thick, but not set.
6. Add cheese, sweetener and flavorings; beat well.
7. Fold in pineapple.
8. Fold in whipped milk. Line a 9 x 12-inch pan with graham cracker crumbs and fill with mixture.
9. Chill.
10. Yield:
11. 12 servings (3 x 3-inch servings). Calories:
12. 124 per serving.

milk, sugar substitute, sugar, cream cheese, pineapple, pineapple flavoring, vanilla, graham cracker crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=501199 (may not work)