Title: Refrigerator Pineapple Cheesecake (Aha)
Categories: Dessert
Yield: 8 Servings

1	c	Unsweetened pineapple juice
3	oz	Package lemon gelatin
1	c	Graham cracker crumbs
3	tb	Acceptable margarine,
		Melted
1 1/2	lb	Low-fat cottage cheese (3
		Cups)
1/2	ts	Vanilla
1/2	ts	Almond extract
1	tb	Sugar
8	oz	Can crushed no-sugar-added
		Pineapple, canned in
		Natural
		Juices, undrained
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.

Nutritional Analysis: 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 Fifth Edition Times Books, 1991

Entered by: Lawrence Kellie Fri 11-29-1996 at 08:46:22

Size of Serving: N/A

From: Lawrence Kellie Date: 12-22-96 (09:08) The Computer Workshop (70) Home Cooki

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