Directions:
- Preheat oven to 425*. Roll the piecrust to a 13 circle. Press into a 10 or 11 tart pan with a removable bottom. Bake for 9-11 minutes until golden. Cool in pan.
- Combine sugar and gelatin in a small pan. Stir in the water & let stand for 2 minutes to allow gelatin to soften. Heat, stirring to dissolve gelatin. Remove from heat.
- Put cottage cheese and crushed pineapple in a blender, whirling until smooth. Add the gelatin mixture & whirl smooth.
- Pour into prepared tart shell. Refrigerate until firm - about 4 hours. Remove side of tart pan before serving. Garnish with raspberries if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 9811.04 Kcal (41077 kJ) | ||
| Calories from fat | 4726.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 525.21g | 808% | |
|---|---|---|---|
| Cholesterol | 35.7mg | 12% | |
| Sodium | 9204.14mg | 384% | |
| Potassium | 2201.49mg | 47% | |
| Total Carbs | 1167.33g | 389% | |
| Sugars | 98.64g | 395% | |
| Dietary Fiber | 54.09g | 216% | |
| Protein | 89.01g | 178% | |
| Vitamin C | 58.1mg | 97% | |
| Iron | 22.2mg | 123% | |
| Calcium | 469mg | 47% | |
| Amount Per 100 g | |||
| Calories | 339.71 Kcal (1422 kJ) | ||
| Calories from fat | 163.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.19g | 808% | |
|---|---|---|---|
| Cholesterol | 1.24mg | 12% | |
| Sodium | 318.69mg | 384% | |
| Potassium | 76.23mg | 47% | |
| Total Carbs | 40.42g | 389% | |
| Sugars | 3.42g | 395% | |
| Dietary Fiber | 1.87g | 216% | |
| Protein | 3.08g | 178% | |
| Vitamin C | 2mg | 97% | |
| Iron | 0.8mg | 123% | |
| Calcium | 16.2mg | 47% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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