Low-Fat Pineapple Cheesecake - cooking recipe

Ingredients

2 large graham cracker crusts
1 small Hawaiian pineapple Jell-O (sugar-free)
2 (16 oz.) cans crushed pineapple, drained (save juice)
2 (11 oz.) cans Mandarin oranges, drained (optional)
2 (8 oz.) pkg. Neufchatel (low-fat) cream cheese, softened
1 (15 oz.) carton Ricotta (skim) cheese
12 pkg. Equal
2 (8 oz.) cartons lite Cool Whip, thawed

Preparation

Drain pineapple.
Reserve juice.
Combine 1 cup pineapple juice and Jell-O in saucepan; stir.
Cook over medium heat approximately 3 minutes, stirring.
Remove from heat and place in refrigerator to cool.
Drain Mandarin oranges.
Mix cream cheese and Ricotta cheese until smooth.
Add Equal; mix well.
Add cooled Jell-O mixture; blend until smooth.
Add well-drained pineapple and oranges.
Blend until smooth.
Add Cool Whip; blend until smooth.
Spoon into crusts.
Chill overnight or at least 6 hours.