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2 tbsp. diet butter
5 tbsp. pkg. graham cracker crumbs


1/2 c. water
1/2 c. instant nonfat dry milk
1/4 c. granulated sugar
4 eggs
1/2 tsp. salt
1 tbsp. lemon juice
2 tsp. vanilla extract
3 tbsp. all-purpose flour
16 oz. low-fat cottage cheese


1 can (8 oz.) juice-packed crushed pineapple, drained
1/2 tsp. arrowroot or cornstarch
2 tsp. lemon juice
2 tsp. liquid sweetener, or to taste, optional

Spread the sides and bottom of a 9 inch square non-stick cake pan with the diet butter. Sprinkle on the crumbs and press down, then shake off any loose ones.

Combine all the cheesecake ingredients in a blender; cover and blend until smooth. Pour into the cake pan and bake in a preheated 225 degree oven for 1 hour. Turn off the heat and allow to cool in the oven for 1 hour more.

Combine the glaze ingredients in a saucepan. Stir over low heat until the mixture thickens, then spread evenly on the cooled cheesecake. Chill, then cut into squares to serve. 9 servings.

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