-------------------------FOR CRUST-------------------------
12 Graham cracker squares
-(2 1/2"; 16 for 10" plate)
1/3 c Grape Nuts cereal
-(1/2 cup for 10" plate)
2 tb Granulated sugar
1 tb Hazelnut, walnut or canola
-oil
1 ts Unsalted butter, melted
(2 t for 10" place)
1/2 lg Egg white (1 tb for 10"
-plate)
2 tb Fruit juice or water, or as
-needed (1 tb for 10" plate)
------------------------FOR FILLING------------------------
1 1/4 c Non-fat vanilla yogurt
1 cn Crushed pineapple,
-unsweetened or in light
-syrup (20 oz)
3/4 c Non-fat cottage cheese
3/4 c Low-fat cream cheese, at
-room temperature
3/4 c Granulated sugar
1 ts Vanilla extract
1 1/2 ts Pineapple extract
3 tb Lemon juice
3 1/2 ts Unflavored gelatin
To make crust: Position rack in center of oven, and
preheat oven to 350°F. Crumble the graham crackers
into the bowl of a food processor and process until
crumbs form. Add the cereal, sugar, oil, butter, egg
white and 1 teaspoon juice or water. Pulse until the
crumbs are evenly moistened. Pinch a spoonful of
crumbs together, and test whether they are moist
enough to hold the print of your finger. If necessary,
add a few more drops of juice or water and pulse once
or twice.
Turn the crumbs into an 8" springform pan or a 10" pie
plate and use your hand or the back of a metal spoon
to press an even layer around the sides of the pan.
Spread the remaining crumbs evenly over the pan
bottom. Top with a piece of wax paper, and press to
form an even layer, taking care not to build up the
crumbs in the corner. Bake the shell for 7 minutes.
Cool completely on a wire rack before filling. The
crust firms and crisps as it cools. To make filling:
Place the yogurt in a fine-mesh strainer set over a
bowl and set aside to drain for at least 20 minutes.
Transfer to a small bowl, and discard the whey. Drain
the crushed pineapple in a strainer set over a bowl.
Press the fruit lightly with the back of a large spoon
to release all the juice. Transfer the pineapple to a
small bowl, and reserve 1/2 cup of the juice. Place
the cottage cheese in a strainer set over a bowl.
cover it with a piece of plastic wrap, and press down
firmly on the cheese to force excess liquid from the
curds. Place the cottage cheese and cream cheese in a
blender or a food processor. Process for at least 3
minutes, or until absolutely smooth, with no trace of
graininess, stopping once to scrape down the sides
with a rubber spatula. Add the sugar, vanilla,
pineapple extract and drained yogurt. Pulse until well
blended. Scrape down the sides with a rubber spatula,
and pulse several times. Add 1 1/2 cups of the drained
crushed pineapple and pulse just to blend.
In a small saucepan, combine the reserved 1/2 cup
pineapple juice and the lemon juice. Sprinkle on the
gelatin and allow to sit about 3 minutes to soften.
Then stir the mixture over low heat just until the
gelatin is dissolved; do not boil. With the blender or
food processor running, add the gelatin mixture and
pulse to blend. Pour the filling into the crust and
refrigerate at least 3 hours or overnight before
serving. Once the top is firm, cover it with plastic
wrap.
