The GI Diet Guide
 

 
   
 

No Bake Pineapple & Berry Cheese Cake

This healthy no bake cheese cake provides glycemic index watchers with a way to enjoy a dessert treat. Pineapple juice is used as a sweetener so there is no added sugar and there is a generous amount of protein too, keeping the GI very low.  
Recommended
  Nutritional Information
(per slice)
Calories: 217
Protein: 14g
Fat: 10g
- Saturated: 6g
- Cholesterol: 42mg
Carbohydrate: 22g
- Sugars: 15g
Fiber: 2g
Sodium: 496mg
No Bake Pineapple & Berry Cheese Cake  

Ingredients

(10 Slices)
3 cups/675g light cream cheese/Philadelphia
2 cups/450g fat free cream cheese/Philadelphia
4 cups/100g roughly crushed vanilla ice cream cones/wafers
5 sheets of leaf gelatin or enough powdered gelatin to set 2/3 pint(315ml) liquid (check packet instructions)
2 tablespoons powdered milk
2 teaspoons vanilla extract
3 8oz/227g cans of pineapple in natural juices
1½ cups/8oz/227g fresh strawberries, halved
½ cup/2.5oz/75g fresh blueberries
               

1


Put the gelatin to soak in a little water. Add ½ cup/100g non fat cream cheese to the crushed vanilla cones/wafers and mix together with the tips of your fingers. Pack the mixture evenly into the bottom of a 9 inch/240mm spring form pan and put in the refrigerator.
  Step 1

2

Step 2  
Put the remaining cream cheese and vanilla extract in to a bowl, sprinkle in the powdered milk and stir together. Remove the pineapple from the cans, saving the juice, and chop it into fine chunks.

3


Draining away the water first, put the gelatin in a pan on a low heat, slowly mix in the juice from the canned pineapples. Little by little add the pineapple juice and gelatin to the cream cheese, stirring as you go.
  Step 3

4

Step 4  
Mix in the chopped pineapples then pour the liquid over the crushed cones/wafers in the spring form pan. Refrigerate for four hours, decorate with fruit then remove from spring form pan to serve.
 
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