Low Calorie Pineapple Cheesecake - cooking recipe

Ingredients

2 envelopes unflavored gelatin
1/2 c. sugar
2 eggs, separated
1 c. skim milk
2 Tbsp. lemon juice
1 1/2 Tbsp. non-caloric liquid sweetener
3 c. low-fat cottage cheese
pinch of salt
pinch of cream of tartar
2 Tbsp. unsweetened crushed pineapple
1 c. low calorie whipped topping
2 (8 or 9-inch) graham cracker crusts

Preparation

Combine gelatin and sugar in saucepan; beat egg yolks and milk together.
Stir in to gelatin mixture.
Place over low heat; stir constantly until gelatin dissolves and mixture thickens slightly. Remove from heat; stir in lemon juice and sweetener.
Beat cottage cheese on high speed until smooth and creamy.
Stir into gelatin mixture.
Chill.
Stir occasionally until mixture mounds slightly when dropped from spoon.
Beat egg whites, pinch of salt and cream of tartar until soft but firm peaks form.
Fold into gelatin-cheese mixture.
Fold in pineapple.
Fold in whipped topping gradually.
Pour into crusts.
Chill several hours. Yields about 16 servings, 130 calories per serving.