No Bake Pineapple & Berry Cheese Cake
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This healthy no bake cheese cake provides glycemic index watchers with a way to enjoy a dessert treat.
Pineapple juice is used as a sweetener so there is no added sugar and there is a generous amount of protein too, keeping the GI very low.
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Recommended
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Nutritional Information
(per slice)
Calories: 217
Protein: 14g
Fat: 10g
- Saturated: 6g
- Cholesterol: 42mg
Carbohydrate: 22g
- Sugars: 15g
Fiber: 2g
Sodium: 496mg
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Ingredients (10 Slices)
| 3 cups/675g light cream cheese/Philadelphia |
| 2 cups/450g fat free cream cheese/Philadelphia |
| 4 cups/100g roughly crushed vanilla ice cream cones/wafers |
| 5 sheets of leaf gelatin or enough powdered gelatin to set 2/3 pint(315ml) liquid (check packet instructions) |
| 2 tablespoons powdered milk |
| 2 teaspoons vanilla extract |
| 3 8oz/227g cans of pineapple in natural juices |
| 1½ cups/8oz/227g fresh strawberries, halved |
| ½ cup/2.5oz/75g fresh blueberries |
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1 |
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.
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2 |
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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.
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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.
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4 |
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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.
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