1 (3 oz.) pkg. sugar free pineapple gelatin
1 c. boiling water
16 oz. low-fat cottage cheese
1 c. skim Ricotta cheese

In small bowl dissolve gelatin in boiling water. Set aside until lukewarm. In blender process cheese until smooth. Add to gelatin and chill in quiche pan until firm.

Prepare topping and spoon over cheesecake. Chill and serve.

1 (3 oz.) pkg. sugar free pineapple gelatin
3/4 c. boiling water
3/4 c. cold water
1 (5 1/4 oz.) can crushed pineapple, drained

In medium bowl dissolve gelatin in boiling water and cold water. Chill 30 minutes. Add fruit. 1 serving 106 calories. 8 servings.

(Milton-Christ)