Guest guest Posted February 14, 2001 Report Share Posted February 14, 2001 who needs a diet joke? <http://www.foggys-funnies.com/c/n/kjd/news/2001/02/15.html> * Exported from MasterCook * Pineapple Strawberry Cheesecake Recipe By :Vibrant Life Online Serving Size : 16 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup granola -- ground in blender 1 tablespoon diet margarine 20 ounces crushed pineapple in juice -- canned 1/3 cup apple juice concentrate 2 envelopes unflavored Kosher gelatin (2 1/2 to 3 tablespoons) 4 cups nonfat cottage cheese 2 teaspoons vanilla 1/2 teaspoon salt Apple glaze (see recipe) 3 pineapple rings in juice 15 strawberries (about 1 cup) 3/4 cup blueberries Grind granola in blender. Combine granola and margarine. Lightly grease a 9-inch springform pan. Press granola mixture on bottom and a half inch up the sides of the pan. Place in refrigerator to chill. Drain juice from pineapple. Place 1/2 cup pineapple juice and 1/3 cup apple juice concentrate in a small saucepan. Sprinkle gelatin over juice; let stand 2 minutes. Heat over low heat, stirring constantly until gelatin is dissolved. (Do not let it boil.) Remove from heat. Add 1/2 of the gelatin mixture, 1/2 of the crushed pineapple, and 1/2 of the cottage cheese to the blender. Cover, whirl until smooth, scraping down the sides of the blender with a rubber scraper. Pour into a large bowl. Repeat with remaining gelatin mixture, crushed pineapple, and cottage cheese. Stir in vanilla and salt. Pour into prepared crust-lined springform pan. Chill 2 hours or until set in center. Prepare apple glaze. Press juice from pineapple rings between sheets of paper toweling. Reserve three whole strawberries for center and cut remaining strawberries in half and arrange around the edge of the cheesecake. Place pineapple rings in center, whole strawberries in center of each ring, and fill in with blueberries. Meanwhile make the apple glaze. Spoon apple glaze over fruit. Chill 2 hours or until glaze is set. Loosen edge with knife and remove sides of pan before serving. Source: " http://www.vibrantlife.com/index.html " S(Illustration): " http://www.vibrantlife.com/Pages/rr3-4-99.html " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 3g Fat (12.1% calories from fat); 10g Protein; 33g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 256mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 3511 0 0 0 0 0 901436 0 McTagit Clipbooks http://home.earthlink.net/~kitpath co-Moderator: http://community.sierra.com/WebX?14@@.ee741bb -------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2001 Report Share Posted February 14, 2001 Hi, All! Pat's recipe calls for: 2 envelopes unflavored Kosher gelatin (2 1/2 to 3 tablespoons) Just so y'all will be aware, not all Kosher gelatin is vegetarian. If it doesn't give a list of ingredients (usually something like locust bean gum, carageenan, adipic acid, etc), then it's actually *gelatin*, usually made from fish bones. Now, here's my question: My *FAVORITE* kosher gelatin company (Emes) went out of business. They made the only truly wonderful, unflavored, unsweetened veggie gelatin I have ever found on the market. It was indistinguishable from regular gelatin. I even used it to make marshmallows. I cried when I heard they weren't in business anymore. Has anyone found a good, plain, unsweetened, unflavored veggie gelatin anywhere? Oh, besides Carmel. It is plain and unsweetened and unflavored, but it far too sour to use in marshmallows. If anyone out there can help, you would be doing more good than you know. I have a recipe floating out in cyberspace for veggie marshmallows, and every holiday I get all kinds of e-mail from desparate vegans asking where to get Emes Kosher-Gel these days. Lisa (ltbennett) The Organic Goddess Bakery and Catering Atlanta GA USA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2001 Report Share Posted February 14, 2001 what's this I hear about xanthum gum? can that be made stiff enough to replace gelatin? At 02/14/2001, ltbennett wrote: >Hi, All! Pat's recipe calls for: > > 2 envelopes unflavored Kosher gelatin (2 1/2 to 3 >tablespoons) > >Just so y'all will be aware, not all Kosher gelatin is vegetarian. If >it doesn't give a list of ingredients (usually something like locust >bean gum, carageenan, adipic acid, etc), then it's actually >*gelatin*, usually made from fish bones. > >Now, here's my question: My *FAVORITE* kosher gelatin >company (Emes) went out of business. They made the only truly >wonderful, unflavored, unsweetened veggie gelatin I have ever >found on the market. It was indistinguishable from regular >gelatin. I even used it to make marshmallows. I cried when I >heard they weren't in business anymore. Has anyone found a >good, plain, unsweetened, unflavored veggie gelatin anywhere? >Oh, besides Carmel. It is plain and unsweetened and >unflavored, but it far too sour to use in marshmallows. If anyone >out there can help, you would be doing more good than you >know. I have a recipe floating out in cyberspace for veggie >marshmallows, and every holiday I get all kinds of e-mail from >desparate vegans asking where to get Emes Kosher-Gel these >days. > >Lisa (ltbennett) >The Organic Goddess Bakery and Catering >Atlanta GA USA > Quote Link to comment Share on other sites More sharing options...
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