Refrigerator Pineapple Cheesecake (Serves 8)

• 1 cup unsweetened pineapple juice
• 1 – 3 ounce package lemon gelatin
• 1 cup graham cracker crumbs
• 3 tablespoons margarine or butter, melted
• 3 cups (1 1⁄2 pounds) low fat cottage cheese
• 1⁄2 teaspoon vanilla
• 1⁄2 teaspoon almond extract
• 1 tablespoon sugar
• 1 – 8 ounce can crushed pineapple, canned in natural juices, no sugar
• added, undrained
• 1 tablespoon water
• 2 teaspoons cornstarch
• 1 tablespoon sugar

Directions:
1. Preheat oven to 350 degree F
2. Place pineapple juice in a small saucepan over medium-high heat. Bring to a boil and add gelatin. Stir until dissolved. Remove mixture from heat and cool to lukewarm
3. In a small bowl, combine graham cracker crumbs and margarine. Press onto bottom and 1 inch up the sides of an 8 inch spring form pan. Bake 5 minutes and allow to cool at room temperature. *Or use store bought graham cracker pie crust.
4. Place cottage cheese, extracts and 1 tablespoon sugar in a blender or the work bowl of a food processor fitted with a metal blade. Process until completely smooth. Add cooled juice mixture and process 30 seconds more to combine thoroughly.
5. Pour into prepared pan. Cover and refrigerate several hours, or until firm.
6. In a small saucepan combine pineapple, water, cornstarch and 1 tablespoon sugar. Place over medium-high heat and bring to a boil, stirring constantly.
7. Cool 20 minutes and spread evenly on top of cheesecake. Cover and refrigerate 1 hour.