Yield: 4 Servings
|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