INGREDIENTS

INSTRUCTIONS

To make crust: Position rack in center of oven, and preheat ove nto
350'F. Crumble the graham crackers into the bowl of a food processor
and process until crumbs form. Add the cereal, sugar, oil, butter,  egg
white and 1 teaspoon juice or water. Pulse until the crumbs are  evenly
moistened. Pinch a spoonful of crumbs together, and test  whether they
are moist enough to hold the print of your finger. If  necessary, add a
few more drops of juice or water and pulse once or  twice.  Turn the
crumbs into an 8" springform pan or a 10" pie plate and use  your hand
or the back of a metal spoon to press an even layer around  the sides
of the pan. Spread the remaining crumbs evenly over the pan  bottom.
Top with a piece of wax paper, and press to form an even  layer, taking
care not to build up the crumbs in the corner. Bake the  shell for 7
minutes. Cool completely on a wire rack before filling.  The crust
firms and crisps as it cools.  To make filling: Place the yogurt in a
fine-mesh strainer set over a  bowl and set aside to drain for at least
20 minutes. Transfer to a  small bowl, and discard the whey. Drain the
crushed pineapple in a  strainer set over a bowl. Press the fruit
lightly with the back of a  large spoon to release all the juice.
Transfer the pineapple to a  small bowl, and reserve 1/2 cup of the
juice.  Place the cottage cheese in a strainer set over a bowl. cover
it with  a piece of plastic wrap, and press down firmly on the cheese
to force  excess liquid from the curds.  Place the cottage cheese and
cream cheese in a blender or a food  processor. Process for at least 3
minutes, or until absolutely  smooth, with no trace of graininess,
stopping once to scrape down the  sides with a rubber spatula.  Add the
sugar, vanilla, pineapple extract and drained yogurt. Pulse  until well
blended. Scrape down the sides with a rubber spatula, and  pulse
several times. Add 1 1/2 cups of the drained crushed pineapple  and
pulse just to blend.  In a small saucepan, combine the reserved 1/2 cup
pineapple juice and  the lemon juice. Sprinkle on the gelatin and allow
to sit about 3  minutes to soften. Then stir the mixture over low heat
just until the  gelatin is dissolved; do not boil. With the blender or
food processor  running, add the gelatin mixture and pulse to blend.
Pour the filling into the crust and refrigerate at least 3 hours or
overnight before serving. Once the top is firm, cover it with plastic
wrap.  Nutritional analysis per serving: 245 calories, 8 grams protein,
6  grams fat, 0.7 gram saturated fat, 42 grams carbohydrate, 270
milligrams sodium, 10 milligrams cholesterol, calories from fat: 22
percent.  From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike
Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1692
Calories From Fat: 554
Total Fat: 62.3g
Cholesterol: 115mg
Sodium: 1580.4mg
Potassium: 880.8mg
Carbohydrates: 256.6g
Fiber: 4.3g
Sugar: 205.2g
Protein: 34.2g