1 c Unsweetened pineapple juice
3 oz Package lemon gelatin
1 c Graham cracker crumbs
3 tb Acceptable margarine,
1 1/2 lb Low-fat cottage cheese (3
1/2 ts Vanilla
1/2 ts Almond extract
1 tb Sugar
8 oz Can crushed no-sugar-added
Pineapple, canned in
1 tb Water
2 ts Cornstarch
1 tb Sugar
Preheat oven to 350 F.
Bring pineapple juice to a boil in a saucepan over medium-high heat
and add gelatin. Stir until dissolved. Remove mixture from heat and
cool to lukewarm.
In a bowl, combine graham cracker crumbs and margarine. Press onto
bottom and up 1 inch of the sides of an 8-inch springform pan. Bake 5
minutes and allow to cool to room temperature.
Proces cottage cheese, extracts, and 1 T sugar in a blender or the
work bowl of a food processor fitted with a metal blade until
completely smooth. Add cooled juice mixture and process 30 seconds
more combining thoroughly. Pour into prepared pan. Cover and
refrigerate several hours, or until firm.
In a small saucepan, combine pineapple, water, cornstarch, and 1 T
sugar. Bring mixture to a boil over medium-high heat, stirring
constantly. Cool 20 minutes and spread evenly on top of cheesecake.
Cover and refrigerate 1 hour.
Calories 254 kcal Cholesterol 7 mg Saturated Fat 2 gm
Protein 14 gm Sodium 518 mg Polyunsaturated Fat 1 gm
Carbohydrate 35 gm Total Fat 7 gm Monounsaturated Fat 3 gm
From: American Heart Association Cookbook
Times Books, 1991
Entered by: Lawrence Kellie
Fri 11-29-1996 at 08:46:22
Size of Serving: N/A