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graham cracker crumbs margarine oil pineapple boiling water low-fat cottage cheese sugar pineapple water cornstarch
Viewed: 40 - Published at: 7 years agoIngredients
- 1 c. graham cracker crumbs
- 2 Tbsp. margarine, melted
- 1 Tbsp. oil
- 1 (3 oz.) pkg. pineapple-flavored gelatin
- 1 c. boiling water
- 1 1/2 lb. low-fat cottage cheese
- 1/4 c. sugar
- 1 (8 1/2 oz.) can crushed pineapple in juice, undrained
- 1 Tbsp. water
- 2 tsp. cornstarch
Method
- Combine first 3 ingredients.
- Press onto the bottom of an 8-inch spring-form pan.
- Chill.
- Dissolve the gelatin in the boiling water and cool to lukewarm.
- In a blender, thoroughly mix the cream cheese and sugar.
- Slowly add the gelatin and blend well.
- Pour the mixture into the chilled crust and refrigerate until firm.
- In a saucepan, bring the crushed pineapple with juice, the water and cornstarch to a boil, stirring constantly. Cool 15 minutes and spread over the top of the cheese cake.
- Chill at least 1 hour.
- Yields 16 servings at 125 calories per serving.
