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    Hawaiian Lemon Cheesecake

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    This one is for all the lemon and coconut lovers - and based on my mail, I know that's a lot of you!!!
    Serves 8

    List of Ingredients

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


    1. 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.

    Final Comments

    Each serving equals:
    HE: 1 Protein, 1/2 Bread, 1/4 Skim Milk, 1/4 Fruit, 1 Slider, 11 Optional Calories
    217 Calories, 5gm Fat, 12gm Protein, 31gm Carbohydrate,
    618mg Sodium, 251mg Calcium, 1gm Fiber
    DIABETIC: 2 Starch, 1 Protein, 1 Fat

    "Healthy Exchanges Food Newsletter, July 2001 pg. 1."




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