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Categories:Viewed: 42 - Published at: 7 years ago
Ingredients
- 9 inches refrigerated pie crusts, prerolled
- 1/2 cup sugar
- 1 (1/4 ounce) envelope unflavored gelatin
- 3/4 cup water
- 1 cup low fat cottage cheese (you can use no-fat or regular)
- 1 cup crushed pineapple, drained
- 1/2 pint fresh raspberry, for garnish (optional)
Method
- Preheat oven to 425*. Roll the piecrust to a 13" circle. Press into a 10" or 11" tart pan with a removable bottom. Bake for 9-11 minutes until golden. Cool in pan.
- Combine sugar and gelatin in a small pan. Stir in the water & let stand for 2 minutes to allow gelatin to soften. Heat, stirring to dissolve gelatin. Remove from heat.
- Put cottage cheese and crushed pineapple in a blender, whirling until smooth. Add the gelatin mixture & whirl smooth.
- Pour into prepared tart shell. Refrigerate until firm - about 4 hours. Remove side of tart pan before serving. Garnish with raspberries if desired.
