Refrigerator Pineapple Cheese Cake - cooking recipe

Ingredients

1 c. graham cracker crumbs
2 Tbsp. margarine, melted
1 Tbsp. oil
1 (3 oz.) pkg. pineapple-flavored gelatin
1 c. boiling water
1 1/2 lb. low-fat cottage cheese
1/4 c. sugar
1 (8 1/2 oz.) can crushed pineapple in juice, undrained
1 Tbsp. water
2 tsp. cornstarch

Preparation

Combine first 3 ingredients.
Press onto the bottom of an 8-inch spring-form pan.
Chill.
Dissolve the gelatin in the boiling water and cool to lukewarm.
In a blender, thoroughly mix the cream cheese and sugar.
Slowly add the gelatin and blend well.
Pour the mixture into the chilled crust and refrigerate until firm.
In a saucepan, bring the crushed pineapple with juice, the water and cornstarch to a boil, stirring constantly. Cool 15 minutes and spread over the top of the cheese cake.
Chill at least 1 hour.
Yields 16 servings at 125 calories per serving.