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preparation
preparation Time0 mins
cook Time
0 mins
servings
12
calories
394 per serving
ingredients
- 2 tablespoons sunflower seeds, roasted and salted
- 1/4 cup toasted coconut, and a little to sprinkle on top if desired
- 15 ounces fat free ricotta cheese
- 12 ounces dry curd cottage cheese
- 16 ounces fat free cream cheese
- 15 ounces juice packed, canned crushed pineapple, well drained (reserve juice)
- 1/2 cup pineapple juice
- 1 lime, juice and finely grate zest
- 2 sugar free lime gelatin
- sturdy whipped cream* and Packers decorations
- 4 ounces Nuefchatel cheese, *sturdy whipped cream
- 1/4 cup powdered sugar, *sturdy whipped cream
- 8 ounces heavy whipping cream, *sturdy whipped cream
- yellow food coloring, *sturdy whipped cream
directions
Step 1:
Spray an oval pie pan with cooking spray. Mix the sunflower seeds and coconut; sprinkle it in the pan.
Step 2:
Process the 3 cheeses in a food processor.
Step 3:
Heat the pineapple and lime juice in the microwave until it is boiling.
Step 4:
Dissolve the gelatin in the juice.
Step 5:
Add the lime zest and gelatin to the cheese and process until well blended.
Step 6:
Add the pineapple and stir it with a spoon.
Step 7:
Pour the lime, pineapple, and cheese mixture into the coconut crust and cool overnight.
Step 8: (Optional)
Decorate with sturdy whipped cream and Packer decorations.