Pineapple Cream Tart - cooking recipe

Ingredients

9 inches refrigerated pie crusts, prerolled
1/2 cup sugar
1 (1/4 ounce) envelope unflavored gelatin
3/4 cup water
1 cup low fat cottage cheese (you can use no-fat or regular)
1 cup crushed pineapple, drained
1/2 pint fresh raspberry, for garnish (optional)

Preparation

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.