1 c. graham cracker crumbs
1/2 c. granulated sugar
1/4 c. butter, melted
1/2 tsp. ground cinnamon
1 (16 oz.) low-fat cottage cheese
3 eggs
1/2 c. evaporated skim milk
1 tsp. lemon peel
2 tsp. lemon juice
1/4 c. plain flour
1 c. crushed pineapple in juice
1 tsp. cornstarch

In medium size mixing bowl, combine crumbs, 2 tablespoons sugar, butter and cinnamon; stir until well mixed. In 9 inch spring form pan sprayed with non- stick coating or very lightly greased, using the back of a spoon, press crumb mixture against bottom and sides of pan. Set aside. Heat oven to 300 degrees. In blender or food processor, combine cheese, eggs, milk, remaining sugar, lemon peel and juice; process until smooth. Add flour; mix just until blended, about 10 seconds. Pour cheese mixture into pie crust. Bake until firm, about 1 hour. Cool in pan. Meanwhile, in small saucepan, stir pineapple with juice and cornstarch until blended. Cook over low heat, stirring constantly, until thickened and clear. Let cool. To serve, remove cake from pan; transfer to plate. Spread top with pineapple glaze.

Approximately 173 calories per serving.