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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I received this recipe at a meeting for diabetics many years ago. I've shared this dessert with many friends on restricted diets. Ingredients:
1 cup reduced-fat graham cracker crumbs (about 5 whole crackers) |
3 tablespoons butter, melted |
1 package (.3 ounce) sugar-free lemon gelatin |
1 cup boiling water |
3 cups (24 ounces) 1% cottage cheese |
sugar substitute equivalent to 7 teaspoons sugar |
2 teaspoons cornstarch |
1 tablespoon water |
1 can (8 ounces) unsweetened crushed pineapple, undrained |
Directions:
1. In a bowl, combine cracker crumbs and butter. Press into an ungreased 9-in. square dish. Refrigerate until firm.
2. 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.
3. 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. Yield: 12 servings.
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