Pineapple Chiffon Pie - cooking recipe

Ingredients

6 oz. cottage cheese
1/2 c. plain yogurt
2 premeasured envelopes unflavored gelatin or 2 Tbsp. gelatin
1 (12 oz.) can crushed pineapple packed in its own juice (no sugar added)
2 Tbsp. walnuts, chopped
grated rind of 1/2 lemon
1 1/2 tsp. vanilla extract
4 drops almond extract
2 Tbsp. honey (optional)
2 large egg whites
about 1 c. fresh orange juice

Preparation

Add enough orange juice
to juice from the pineapple to equal 1 1/2 cups of
liquid.
Bring
to
simmering point.
Add gelatin, stirring to dissolve.
Let
cool to room temperature. Combine cottage cheese, yogurt
and pineapple in blender.
Add extracts, lemon rind and puree
on
low
speed for one minute. Pour into cooled gelatin mixture and refrigerate until mixture begins to thicken.
Beat
egg
whites
until
firm.
Drop
1/3 beaten whites into cheese
mixture.
Blend
well
with
whisk. Pour balance of egg whites into mixture and fold gently.
Cool in refrigerator until almost set, about 45 minutes.
Turn into baked pie shell. Sprinkle
with chopped nuts and refrigerate. Allow two hours to set.