.
Ingredients:
1
cup unsweetened pineapple juice
1
3-ounce package lemon gelatin
1
cup graham cracker crumbs
3
tablespoons acceptable margarine, melted
3
cups (1 1/2 pounds) low-fat cottage cheese
1/2
teaspoon vanilla
1/2
teaspoon almond extract
1
tablespoon sugar
1
8-ounce can crushed pineapple, canned in natural juices, no sugar added,
undrained
1
tablespoon water
2
teaspoons cornstarch
1
tablespoon sugar
Instructions:
Preheat
oven to 350° F.
Place
pineapple juice in a small saucepan over medium-high heat. Bring to a boil
and add gelatin. Stir until dissolved. Remove mixture from heat and cool
to lukewarm.
In
a small bowl, combine graham cracker crumbs and margarine. Press onto bottom
and 1-inch up the sides of an 8-inch springform pan. Bake 5 minutes and
allow to cool at room temperature.
Place
cottage cheese, extracts and 1 tablespoon sugar in a blender or the work
bowl of a food processor fitted with a metal blade.
Process
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 pineapple, water, cornstarch and 1 tablespoon
sugar. Place over medium-high heat and bring to a boil, stirring constantly.
Cool
20 minutes and spread evenly on top of cheesecake. Cover and refrigerate
1 hour.
Nutrition
Facts:
Servings:
8
Amount
Per Serving: Calories 254
Fat
7 g, Cholesterol 7 mg
Carbohydrates
35 g, Sodium 518 mg,
Courtesy
of: American
Heart Association
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