Pineapple Chiffon Pie

• 6 oz. cottage cheese
• 1/2 c. plain yogurt
• 2 premeasured envelopes unflavored gelatin or 2 Tbsp. gelatin
• 1 (12 oz.) can crushed pineapple packed in its own juice (no sugar added)
• 2 Tbsp. walnuts, chopped
• grated rind of 1/2 lemon
• 1 1/2 tsp. vanilla extract
• 4 drops almond extract
• 2 Tbsp. honey (optional)
• 2 large egg whites
• about 1 c. fresh orange juice

1. Add enough orange juice
2. to juice from the pineapple to equal 1 1/2 cups of
3. liquid.
4. Bring
5. to
6. simmering point.
7. Add gelatin, stirring to dissolve.
8. Let
9. cool to room temperature. Combine cottage cheese, yogurt
10. and pineapple in blender.
11. Add extracts, lemon rind and puree
12. on
13. low
14. speed for one minute. Pour into cooled gelatin mixture and refrigerate until mixture begins to thicken.
15. Beat
16. egg
17. whites
18. until
19. firm.
20. Drop
21. 1/3 beaten whites into cheese
22. mixture.
23. Blend
24. well
25. with
26. whisk. Pour balance of egg whites into mixture and fold gently.
27. Cool in refrigerator until almost set, about 45 minutes.
28. Turn into baked pie shell. Sprinkle
29. with chopped nuts and refrigerate. Allow two hours to set.

cottage cheese, plain yogurt, unflavored gelatin, pineapple, walnuts, lemon, vanilla extract, drops almond, honey, egg whites, orange juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=706351 (may not work)