On my birthday I made a modified cheesecake. Pie will never be truly healthy or low-fat though. Without the sugar and fat it is just not pie, or it tastes awful. I think you should not worry about it too much. My estimate is that a small slice of this pie is about 300 calories, which you should be able to fit in for a day. On your birthday, you should have fun and not count too many calories!
Elwing's pineapple-lychee cheesecake.
500 ml soft-curd cheese (I used full fat because I wasn't sure about the hardening qualities of the low-fat version)
Packet of ricotta cheese
2 dl of milk
120 gr of butter
120 gr biscuits (I used whole-wheat biscuits but I don't think it really matters)
10 leafs of gelatin
2 tablespoons of cane sugar.
Filling: (I suppose you could use other fruits
)
2 lemons
1 tin of pineapple pieces
2 tins of lychees
The base: melt the butter, crush the cookies, combine, stir in 1 tablespoon of cane sugar. Put in pie tin, make flat with spoon. Put in fridge (or even freezer) for at least 10 minutes.
In the meantime, soften the gelatin in water. Stir the remaining sugar into the ricotta.
Heat the milk in a pan, to the point just below boiling. Dissolve the gelatin in it. Let it cool a bit and add the ricotta and soft-curd cheese.
Stir in the lemon juice. You should take care; it will make the mixture a bit more liquid because the acids can possibly make the milk products curdle. Add little amounts at a time and stir to avoid this. If it becomes too thin for your taste, don't add any more lemon juice.
Remove the juice from both tins of lychees. You cut one tin in little pieces; puree the other one with a kitchen aid. Add the lychees to the cheesecake mixture. Taste the mixture. Add more sugar or lemon juice to taste.
Pour the mixture on top of the base. Let harden in the fridge for a few hours. Decorate with the pineapple. (I put the pineapple on top of it all because it does odd things to milk too, so I didn't dare to put it in the mixture itself. This is also why I used tinned pineapple.)
Enjoy