This was actually really good. Next time I'll use 1/2 the amount of Rum extract though...it was strong.
Crust:
*Feel free to use a premade graham cracker crust, or the traditional Nilla wafer/Graham cracker variety. I just thought this would be tasty, and it was!
- 1.5 cups Cinnamon Toast Crunch cereal (before crushing), crushed
- 1.5 TBSP margarine, melted
Filling:
- 3 8oz pkgs Fat Free Philly Cream Cheese, softened
- 3 egg beaters (3/4 cup)
- 1 8 oz can crushed pineapple or tidbits, drained
- 2 c. splenda (1 cup if you're using sugar) *See note*
- 1 c. fat free sour cream
- 2 tsp. rum extract (Strong! I'll only use 1tsp next time!)
- 2 tsp. coconut extract
Optional toppings:
- Cool Whip FREE
- Flaked Coconut
- Heat oven to 350 degrees.
- In a food processer, ground the cereal into crumbs, then add melted margarine.
- Press into bottom and sides of 9 inch springform pan. Bake 10 minutes; then cool. (It helps if you loosely pack it at first, then take it out after 3 minutes and pack it firmer when it's less sticky.)
- In large bowl, beat cream cheese, egg beaters, and splenda. Stir in drained pineapple, sour cream, rum and coconut extracts into cream mixture. Pour into crust.
- Bake in preheated oven 50 to 55 minutes or until set.
- Cool to room temperature then refrigerate until chilled.
- Top with whipped cream and/or Coconut. I hate coconut so I just did whipped cream (pictured)
Makes 6 servings
Nutrition (w/o toppings)
Calories 216
Fat 2g
Sat Fat .5g
Cholesterol 18mg
Sodium 925mg
Potassium 65mg
Carbs 24g
Fiber 1g
Sugars 12.5g
Protein 18g
*Note: I've been baking with Splenda for YEARS. It does NOT measure cup for cup like it claims when it's baked.
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