If you love cheesecake (like I do), here's a recipe you might like to try. It's from one of the Lifetime WW members in my Miller Place group - so I guess it works for him!
Ingredients
24oz softened fat free cream cheese
2 small containers, fat free Cool Whip
2-3 packets of Knox Gelatin
20 oz can, crushed pineaplle in its own juice
8-12 Sweet and Low packets
1 cup boiling water
1 large deep dish pie pan
Directions
About an hour before making filling, bring contents of pineapple can and 1 pkg. of Knox Gelatin to a boil, remove and cool.
In a mixing bowl combine 1 cup of boiling water, 8-12 Sweet and Low, 1 Pkg. Knox Gelatin. Beat for at least three minutes at high speed.
Add cream cheese and beat until; creamy smooth (takes a while)
Add one and one half containers of Cool Whip and beat again until entire mixture is creamy smooth (also takes time).
Put pineapple (not juice) on bottom of pie pan and pour mixture on top of it.
Chill for 8 hours, then put the remaining Cool Whip on top.
2 Points per 1/8 pie slice
