Pineapple Cream Tart

• 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)

1. 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.
2. 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.
3. Put cottage cheese and crushed pineapple in a blender, whirling until smooth. Add the gelatin mixture & whirl smooth.
4. Pour into prepared tart shell. Refrigerate until firm - about 4 hours. Remove side of tart pan before serving. Garnish with raspberries if desired.

sugar, unflavored gelatin, water, cottage cheese, pineapple, fresh raspberry

Taken from www.food.com/recipe/pineapple-cream-tart-390153 (may not work)