Ingredients
1 cup reduced-fat graham cracker crumbs (about 5 whole crackers)3 tablespoons butter, melted1 package (.3 ounce) sugar-free lemon gelatin1 cup boiling water3 cups 1% cottage cheeseSugar substitute equivalent to 7 teaspoons sugar2 teaspoons cornstarch1 tablespoon water1 can (8 ounces) unsweetened crushed pineapple, undrained
Preparation
In a bowl, combine cracker crumbs and butter. Press into an ungreased 9-in. square dish. Refrigerate until firm.
In a bowl, combine gelatin and water; stir until dissolved. Cool to room temperature. In a blender, combine the cottage cheese and sugar substitute; cover and process until smooth. Slowly add gelatin mixture and blend until smooth. Pour into crust. Refrigerate until firm.
Meanwhile, in a saucepan, combine cornstarch and water until smooth. Add pineapple. Bring to a boil. Cook and stir for 2 minutes or until thickened. Cool to room temperature. Spread over gelatin layer. Refrigerate for at least 1 hours before serving.
