Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Graham cracker crumbs |
| 3 tablespoons | Diet margarine; melted |
| 1 tablespoon | Unflavored gelatin; (about 1 1/2 env.) |
| ⅔ cup | Sugar; divided |
| 1 cup | Boiling water |
| 2 cups | Low-fat creamed cottage cheese; (1% milkfat |
| 2 packs | (8 oz. each) imitation cream cheese; softened |
| 2 teaspoons | Vanilla extract |
| 1 tablespoon | Lemon juice |
| 2 teaspoons | Grated lemon peel |
| 1 can | (20 oz.) crushed pineapple in own juice; drained |
Preheat oven to 375 degrees. In 8 inch springform pan combine crumbs with margarine; press onto bottom. Bake 6 minutes; cool on wire rack.
In large mixer bowl mix gelatin with ⅓ cup sugar. Add boiling water and stir until gelatin is completely dissolved, about 2 minutes. Add remaining sugar and pureed cottage cheese, beating until well combined. Add cream cheese, vanilla and lemon juice & peel; continue beating until smooth.
Spoon into prepared crust; refrigerate until firm. Just before serving, top with pineapple. Makes 10 servings.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz <kirkland@...> on Mar 23, 1998