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6/4/08 7:17 P

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Hawaiian Lemon Cheesecake

Healthy Exchanges Newsletter, July 2001, Pg 1

This one for all the lemon and coconut lover - and based on my mail, I know that's a lot of you!!!

2 (8 oz) pkgs Philadelphia fat free cream cheese
1 (4 serving) pkg Jello sugar free instant vanilla pudding mix
1 (4 serving) pkg Jello sugar free lemon gelatin
2/3 cup Carnation Nonfat Dry Milk Powder
3/4 cup Diet Mountain Dew
1 cup (one 8 oz can) crushed pineapple, packed in fruit juice, well drained and 1//4 cup liquid reserved
3/4 cup Cool Whip Free*
1 1/2 teaspoon coconut extract*
1 (6 oz) Keebler graham cracker pie crust
2 tablespoons flaked coconut
4 maraschino cherries, halved

In a large bowl, stir cream cheese with a sturdy spoon until soft. Add dry pudding mix, dry gelatin, dry milk powder, Diet Mountain Dew and reserved pineapple liquid. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free and 1/2 teaspoon coconut extract. Spread mixture into pie crust. Refrigerate while preparing topping. In a medium bowl, combine pineapple, remaining 1/2 cup Cool Whip Free, and remaining 1 teaspoon coconut extract. Spread topping mixture evenly over filling mixture. Evenly sprinkle coconut over topping. Garnish top with maraschino cherry halves. Refrigerate for at least 30 minutes. Cut into 8 servings.

Serves 8 - Each serving equals:
HE: 1 Pr, 1/2 Br, 1/4 SM, 1/4 Fr, 1 Sl, 11 OC
217 Calories, 5 gm Fa, 12 gm PR, 31 gm Ca, 618 mg So, 251 mg Cl, 1 gm Fi
Diabetic: 2 St/Ca, 1 Mt, 1 Fa

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