Cheeseless cheesecake recipe
- 1 1/2 c Crushed pineapple, drained
- 1/3 c Pineapple juice, from above
- 2/3 c Dry powdered milk
- 3 pk Sweetener
- 1 tb Vanilla
- 2 Envelopes Knox gelatin
- 2 tb Lemon juice
- 1/2 c Boiling water
1. In blender, blend pineapple, gelatin, water, and 1/3 cup reserved pineapple juice for 2 minutes on high speed.
2. Add dry milk, vanilla, and lemon juice. Blend for 2 more minutes on high. Pour into a 9 inch pie plate. Refrigerate until set, 2 to 3 hours.
Makes 6 servings.