Recipe By : Mary Kittle (FXJT64A)
Serving Size : 8 Preparation Time :0:00
Categories : Pies Low-Cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Env unflavored gelatin
1/4 ts Salt
1/2 c Unsweetened pineapple juice --
- +3 tb
1 c Low-fat milk
2 Egg -- separated
2 Pkg butter buds -- divided
1/4 c Sugar -- divided
1 tb Lemon zest -- grated
1 ts Vanilla
8 oz Dry curd cottage cheese
1/2 c Crushed pineapple --
- juice packed
1/2 c Graham cracker crumbs
1 tb Lemon juice
Mix gelatin, 3 tb sugar, salt, 1 packet Butter Buds, 1/2 cup
pineapple juice, milk, and egg yolks in top of double boiler. Place
over boiling water and cook, stirring constantly, until gelatin
dissolves and mixture thickens slightly. Cool.
In a medium bowl, beat cottage cheese until smooth. Use potato masher
for best results. Beat in crushed pineapple and lemon peel. Add
cooled gelatin mixture.
In a separate small bowl, combine graham cracker crumbs, remaining
packet of Buds and vanilla. Add remaining pineapple juice and lemon
juice. Mix well. Stir into cheese mixture.
In separate bowl, beat egg whites until they hold their shape.
Gradually add remaining sugar and beat until stiff. Fold into
cheese-crumb mixture. Pour into 9" pie plate-chill until firm.
Note: I do not mix the crumb mixture with the cheese mixture, rather
i press the crumbs into bottom of plate and pour cheese mixture into
shell. I do not know if this a misprint in the recipe or if it really
is supposed to be all mixed together, but it doesn't make sense to me
to put those crumbs into the actual cheesecake filling-and the
picture in the book definitely shows a crust: you be the judge.
