Ingredientes para Light Tasty Banana Split Cheesecake
- Unsweetened Crushed Canned Pineapple
- 3 medium ripe bananas
- Reduced Fat Graham Cracker Crust
- Fat Free Cream Cheese
- Pineapple Sherbet
- Sugar Free Instant Vanilla Pudding Mix
- Reduced Fat Whipped Topping
- 3 maraschino cherries
- Chocolate syrup (amount to taste)
- Caramel Ice Cream Topping
- Chopped pecans (amount to taste)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Light Tasty Banana Split Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Light Tasty Banana Split Cheesecake
- Drain one 20-ounce can of pineapple chunks, reserving 1/4 cup of the juice.
- In a medium bowl, gently mash 3 ripe medium bananas with 2 tablespoons of the reserved pineapple juice.
- Let the mashed bananas sit for 5 minutes to soften.
- Drain any excess liquid from the mashed bananas.
- Evenly spread the mashed bananas over the bottom of your prepared graham cracker crust (9-inch).
- Refrigerate the crust while preparing the filling.
- In a large mixing bowl, beat together 16 ounces of softened cream cheese and 2 tablespoons of reserved pineapple juice until smooth.
- Gradually beat in 1 cup of your favorite pineapple sherbet until well combined.
- Gradually beat in 3.4 ounces (1 package) instant vanilla pudding mix until fully incorporated.
- Continue beating for another 2 minutes until light and fluffy.
- Refrigerate 1/3 cup of the drained pineapple chunks for garnish.
- Gently fold the remaining pineapple chunks into the cream cheese mixture.
- Fold in 2 cups of whipped topping until just combined.
- Carefully spread the cheesecake mixture evenly over the banana layer.
- Cover the cheesecake and freeze for at least 6 hours, or preferably overnight, until completely firm.
- Remove from the freezer 10-15 minutes before serving to allow for slight softening.
- Finely chop 3 maraschino cherries and pat them dry with a paper towel.
- Arrange the chopped cherries and the reserved pineapple chunks around the edge of the cheesecake.
- Drizzle with chocolate syrup and caramel topping.
- Dollop the remaining whipped topping onto the center of the cheesecake.
- Sprinkle with chopped pecans.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
63g
Fat
18g
Carbs
7g
