Low-Fat Pineapple Cheesecake

• 8 ounces cream cheese fat-free, softened
• 11 ounces graham crackers/wafers crumbled fine
• 1/4 cup margarine
• 1 each gelatin, unflavored package, lemon
• 1/2 cup sugar
• 18 ounces pineapple crushed, drained
• 6 ounces milk evaporated, skim
• 1 cup water boiling
• 1 x lemon balm leaves optional

1. Put cream cheese in bowl and let soften.
2. Mix jello in bowl with hot water.
3. Let cool.
4. Make pie crust with crushed graham crackers and margarine.
5. Put into buttered 9x2x12 inch baking dish; reserving 1/4 cup for the top.
6. Press down in baking dish.
7. Cream the ceese, adding sugar gradually, then add jello very slowly and mix thoroughly.
8. Beat can of evaporated skimmed milk in large bowl until fluffy with electric mixer.
9. Mix in jello mixture.
10. Add drained pineapple, stir.
11. Add chopped lemon balm leaves, and stir.
12. Put in baking dish.
13. Sprinkle remaining crumbs on top.
14. Refrigerate for at least 2 hours.
15. Calories 177.0, fat 4.9g, 24.7% from fat per serving.
16. 16 servings

cream cheese, wafers, margarine, gelatin, sugar, pineapple, milk, water boiling, lemon balm

Taken from recipeland.com/recipe/v/low-fat-pineapple-cheesecake-1820 (may not work)