- 1/2 C graham cracker crumbs
- 2 T apple juice
- 1 large banana, sliced
- 1 envelope unflavored gelatin
- 1/4 C water
- 1/4 C frozen apple juice concentrate, thawed
- 1 C yogurt cheese
- 2 T sugar
- 1/2 t vanilla
- 1/2 t ground cinnamon
- 1/4 t ground nutmeg
- 1/2 C drained unsweetened canned crushed pineapple
- 4 large strawberries halved
In a small bowl, combine the graham cracker crumbs and apple juice; mix well. Pat into the bottom and up the sides of a 9" pie pan. Arrange bananas on the crust.
In a small bowl, combine the gelatine and water; let stand for 1 minute.
In a sauce pan over medium-high heat, bring the apple juice concentrate to a boil. Remove from heat and pour over the gelatin mixture. Stir until the gelatin is completely dissolved. Pour over bananas.
In a blender or food processor, combine the yogurt cheese, sugar, vanilla, cinnamon, and nutmeg; puree. Transfer to a medium bowl. Stir in the pineapple. Pour over the gelatin mixture. Arrange the strawberries on top.
Regrigerate for 2 hours, or until the cheesecake is firm. Cut into 8 wedges.
To make yogurt cheese - line colander with several layers of cheesecloth. Spoon in the yogurt and suspend the colander over a large bowl. Cover and refrigerate overnight or until all the liquid has drained into the bowl. Transfer the yogurt cheese to a container with a tight fitting lid and store in refrigerator.
Print this recipe
Source: Prevention's Low Fat, Low Cost Cookbook
Submitted By: T W
Pineapple Banana Strawberry Cheesecake