On the Sunday after Thanksgiving, we have our traditional leftover dish – Turkey Tetrazzini.  I was looking for a dessert that would be completely different from the rich food we have been eating since Thursday.  I found this recipe on allrecipes.com and it fit the bill perfectly.  It is light-tasting and light in calories – 207 calories based on 9 servings.

LIGHT PINEAPPLE CHEESECAKE

Crust:

  • 1/2 cup all-purpose flour
  • 3 Tblsp. granulated sugar
  • 1/4 tsp. salt
  • 1/4 cup butter or margarine, cut into small cubes

Filling:

  • 8 oz. can crushed pineapple
  • 8 oz. package low-fat cream cheese, softened
  • 3 Tblsp. granulated sugar
  • 1 Tblsp. all-purpose flour
  • 1 egg
  • 1 cup milk
  • 1 tsp. vanilla extract
  • Ground cinnamon for sprinkling on top

Preheat oven to 325 degrees F.

To make the crust:

In an ungreased 8-inch baking pan, combine the flour, sugar and salt.  Rub  in the butter with your fingertips until mixture is crumbly.

Press the mixture onto the bottom of the 8-inch pan.

Bake @ 325 degrees F for 12 minutes.  Cool on a wire rack.

To make the filling:

Drain the pineapple, pressing down to remove as much juice as possible, reserving the juice (there should be about 1/2 cup of juice); set pineapple and juice aside.

In a mixing bowl, beat the cream cheese, sugar and flour.  Add the egg and mix until smooth.  Add the pineapple juice.  Gradually add the milk and vanilla.

Sprinkle the drained pineapple over the baked crust.

Slowly pour the filling over the pineapple.  Sprinkle with cinnamon.

Bake @ 325 degrees F for one hour or until a knife inserted near the center comes out clean.  Cool on a wire rack to room temperature.

Cake is good served at room temperature or chilled.  Refrigerate leftovers.

Yield:  9 servings