Low Fat Pineapple Cheesecake
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 c. graham cracker crumbs
2 tbsp.s butter, melted
1 tbsp. oil
3 oz.s pkg. pineapple gelatin
1 c. boiling water
24 oz.s low fat cottage cheese
1/4 c. sugar
1 (8 ½ oz.) can crushed pineapple in juice
1 tbsp. water
2 tsp.s cornstarch

Preparation

1 Combine crumbs, butter and oil. Press into bottom of an 8" spring form pan. Chill. 2 Dissolve gelatin in boiling water and cool to lukewarm. In a blender, thoroughly mix cheese and sugar. Slowly add gelatin and blend well. Pour cheese mixture into chilled crust and refrigerate until firm. In a saucepan, bring crushed pineapple (undrained), water and cornstarch to a boil, stirring constantly. Cool 15 minutes and spread over the top of the chilled cheesecake. Chill at