—-crust—-
1 1/2 c Corn flake crumbs
2 tb Granulated sugar
1 tb Oil
—-filling—-
24 oz Fat-free cream cheese
— softened
1 c Granulated sugar
4 Egg whites; whipped
1 tb Pure vanilla extract
—-topping—-
8 oz Crushed pineapple
Drain and reserve juice
1/2 c Granulated sugar
3 tb Cornstarch
1 tb Margarine; melted
Recipe by: Southern Living Magazine Preparation Time: 0:15 Preheat oven to
350. To prepare crust, combine corn flake crumbs, 2 tablespoons sugar, and
oil in a mixing bowl. Press into bottom of 2-9″ pie pans; set aside. To
prepare filling, combine cream cheese, 1 cup sugar, egg whites, and
vanilla. Bake for 50 minutes. Let cool to room temperature on rack. Then,
refrigerate several hours. Meanwhile to prepare topping, add water to
pineapple juice to make 1/2 cup . Mix remaining sugar and cornstarch with
reserved pineapple juice. Cook over low heat until thick. Add pineapple and
margarine, cook 2 minutes. Cool and spread on cheesecake.
Yields
24 Servings