Ingredients
- ¾ cup boiling water
- 1 - 0.3 ounce package lemon sugar-free gelatin
- 1 cup 100% pineapple juice
- 1 ½ cup graham cracker crumbs
- ¼ cup Splenda
- ¼ cup walnuts, chopped
- ¼ cup coconut, shredded
- 3 tablespoons butter
- 1 package ⅓ less fat cream cheese
- 1– 8 ounces container light sour cream or non-fat plain Greek yogurt
- ¼ cup Splenda
- 1 -8 ounce can crushed pineapple in own juice, undrained
Directions
- Pour boiling water over sugar-free lemon gelatin and stir for 2 minutes or until gelatin is completely dissolved. Stir in pineapple juice and refrigerate for 30 minutes until mixture is syrupy and begins to gel.
- Mix graham cracker crumbs, Splenda, melted butter, coconut and nuts. Reserve ½ cup of crumb mixture. Press remainder of mixture into the bottom of a 13x9 inch glass baking dish.
- Beat cream cheese, sour cream and ¼ cup Splenda, with electric mixer until creamy and smooth.
- In a separate bowl beat gelatin mixture with an electric mixer on low speed until mixture is foamy; increase to high speed and beat until fluffy. Add beaten cream cheese mixture and beat until lightly mixed.
- Fold in undrained pineapple. Pour mixture into graham cracker crust and sprinkle with reserved graham cracker crumb mixture.
- Refrigerate until set, about 4 hours. Cut into 16 servings.
Image
Prep Time
40 min
Nutrition Facts
- Servings per Recipe: 16 - 1 square servings
- Calories: 145
- Calories from Fat: 76
- Total Fat: 8.5
- Cholesterol: 17 mg
- Sodium: 161 mg
- Carbohydrate: 14 g
- Dietary Fiber: 0.63 g
- Protein: 0.63 g
- Exchange: 1 starch, 1 fat
- Carbohydrate Units: 1