| Serves 8
Ingredients
-
1
C unsweetened pineapple juice
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1
3-oz package lemon gelatin
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1
C graham cracker crumbs
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3
tbs margarine, melted
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3
C (1-1/2 lbs) low-fat cottage cheese
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1/2
tsp vanilla extract
|
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1/2
tsp almond extract
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2
tbs sugar
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1
8-oz can no-sugar-added crushed pineapple in natural
juices, undrained
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1
tbs water
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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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