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Ingredients
- 12 pcs Graham cracker squares (2 1/2", 16 for 10" plate)
- 1/3 cup. Grape Nuts cereal (1/2 c. for 10" plate)
- 2 Tbsp. Granulated sugar
- 1 Tbsp. Hazelnut, walnut or possibly canola oil
- 1 tsp Unsalted butter, melted
- (2 t for 10" place)
- 1/2 large Egg white (1 tb for 10" plate)
- 2 Tbsp. Fruit juice or possibly water, or possibly as needed (1 tb for 10" plate)
- 1 1/4 cups. Non-fat vanilla yogurt
- 1 can Crushed pineapple, unsweetened or possibly in light syrup (20 ounce)
- 3/4 cup. Non-fat cottage cheese
- 3/4 cup. Low-fat cream cheese, at room temperature
- 3/4 cup. Granulated sugar
- 1 tsp Vanilla extract
- 1 1/2 tsp Pineapple extract
- 3 Tbsp. Lemon juice
- 3 1/2 tsp Unflavored gelatin
Directions
- 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 till crumbs form.
- Add in the cereal, sugar, oil, butter, egg white and 1 tsp. juice or possibly water.
- Pulse till the crumbs are proportionately moistened.
- Healthy pinch a spoonful of crumbs together, and test whether they are moist sufficient to hold the print of your finger.
- If necessary, add in a few more drops of juice or possibly water and pulse once or possibly twice.
- Turn the crumbs into an 8" springform pan or possibly a 10" pie plate and use your hand or possibly the back of a metal spoon to press an even layer around the sides of the pan.
- Spread the remaining crumbs proportionately over the pan bottom.
- Top with a piece of wax paper, and press to create an even layer, taking care not to build up the crumbs in the corner.
- Bake the shell for 7 min. Cold 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 min.
- Transfer to a small bowl, and throw away 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 c. 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 possibly a food processor. Process for at least 3 min, or possibly till absolutely smooth, with no trace of graininess, stopping once to scrape down the sides with a rubber spatula.
- Add in the sugar, vanilla, pineapple extract and liquid removed yogurt.
- Pulse till well blended.
- Scrape down the sides with a rubber spatula, and pulse several times. Add in 1 1/2 c. of the liquid removed crushed pineapple and pulse just to blend.
- In a small saucepan, combine the reserved 1/2 c. pineapple juice and the lemon juice.
- Sprinkle on the gelatin and allow to sit about 3 min to soften. Then stir the mix over low heat just till the gelatin is dissolved; don't boil.
- With the blender or possibly food processor running, add in the gelatin mix and pulse to blend.
- Pour the filling into the crust and chill at least 3 hrs or possibly overnight before serving.
- Once the top is hard, cover it with plastic wrap.
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