Speedy Pineapple Cheese Cake(Dietetic)

• 1 c. canned (not fresh) unsweetened crushed pineapple
• pineapple juice from can
• 1 ready to fill graham cracker pie shell
• 1 envelope plain gelatin
• 8 oz. low calorie cream cheese
• 1 c. frozen low fat yogurt (vanilla)
• 1/8 tsp. vanilla
• water
• 1/8 tsp. cinnamon

1. Empty the canned crushed pineapple into a strainer over a cup to catch the juice.
2. Press the pineapple to eliminate as much moisture as possible.
3. Spread the well drained pineapple in the bottom of the ready to fill pie shell.
4. Sprinkle the gelatin in 2 tablespoons cold water in the bottom of the blender container. Wait until gelatin dissolves and softens.
5. Measure pineapple juice and add water to make 1 cup.
6. Heat to boiling.
7. Add boiling juice mixture to gelatin.
8. Cover and blend on high speed until gelatin is completely dissolved.
9. Cut cream cheese into chunks and add to blender.
10. Cover and blend until smooth.
11. Add vanilla yogurt and vanilla.
12. Cover and blend smooth.
13. Spoon into the pie shell and sprinkle with cinnamon.
14. Chill until set.
15. Makes 8 servings.

pineapple, pineapple, ready, gelatin, cream cheese, frozen low fat yogurt, vanilla, water, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=406334 (may not work)