| Serves
8 Ingredients
- 1 C unsweetened pineapple juice
- 1 3-oz package lemon gelatin
- 1 C graham cracker crumbs
- 3 tbs margarine, melted
- 3 C (1-1/2 lbs) low-fat cottage
cheese
- 1/2 tsp vanilla extract
|
- 1/2 tsp almond extract
- 2 tbs sugar
- 1 8-oz can no-sugar-added crushed
pineapple in natural juices, undrained
- 1 tbs water
- 2 tsp cornstarch
|
Directions
Preheat
oven to 350 degrees 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 on the
sides of an 8-inch springform pan. Bake 5 minutes and allow to cool to room temperature.
Process
cottage cheese, extracts and 1 tablespoon 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 to combine thoroughly. Pour into prepared pan. Cover and
refrigerate several hours or until firm.
In a
small saucepan, combine crushed pineapple, water, cornstarch and remaining 1 tablespoon 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.
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