Hawaiian Delight Cheesecake

• 1/2 c. graham cracker crumbs
• 2 Tbsp. unflavored gelatin
• 1/2 c. water
• 1 (8 1/4 oz.) pineapple tidbits
• 1 c. cottage cheese
• 1 c. plain yogurt
• 3 eggs, separated
• 1 Tbsp. lemon juice
• 1/4 c. skim milk
• 3 packs Sweet 'N Low
• 1 tsp. vanilla

1. Sprinkle 4 tablespoons graham cracker crumbs on the bottom of a 9-inch round pan.
2. Soften gelatin in water.
3. Drain pineapple, reserve juice and add water to make 3/4 cup.
4. Bring to a boil and dissolve softened gelatin.
5. Beat cottage cheese in blender and add egg yolks, milk, lemon juice, sweetener and vanilla.
6. Blend in gelatin.
7. Chill until thick, but not set.
8. Beat egg whites, gently fold into gelatin mixture.
9. Spoon over crumbs in pan.
10. Sprinkle remaining crumbs over filling.
11. Top with pineapple.
12. Chill until firm.
13. Takes about 4 hours.

graham cracker crumbs, unflavored gelatin, water, pineapple, cottage cheese, plain yogurt, eggs, lemon juice, milk, n, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=489880 (may not work)