1 c. crushed pineapple, packed in its own juice
1/2 c. evaporated skim milk, chilled in freezer until ice crystals form around edges
4 packs Sweet & Low
1 tbsp. lemon juice
1 pkg. diet lemon gelatin

Heat pineapple, including juice, in pan. Add gelatin; stir to dissolve. Remove from heat and refrigerate until mixture becomes syrupy. Beat skim milk until thick. Add sweetener and lemon juice and beat until stiff peaks form. Gradually add pineapple mixture to whipped milk, beating at low speed until light and fluffy. Spoon mixture into 8 inch pie plate piling it high. Refrigerate about 2 hours or until completely set.