• 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.

8 servings: Per serving: 94 calories; 1g fat; 0.1g saturated fat; 0mg cholesterol; 47mg sodium; 0.7g fiber.

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Submitted 6/13/05.
Source: Prevention's Low Fat, Low Cost Cookbook
Submitted By: T W
Pineapple Banana Strawberry Cheesecake