3 c. pineapple tidbits, canned in own juice, drained well
1/2 c. hot water
2 pkg. plain gelatin
1 1/2 c. No Cal Lemon Soda
2 tbsp. lemon juice
1 tsp. vanilla
2 packs Sweet & Low
1/8 tsp. salt
12 oz. part skim ricotta cheese

Soften gelatin in 1/2 cup of diet lemon soda. Add to hot water and stir until gelatin is dissolved. Add remaining soda, lemon juice, vanilla, sweetener and salt. Chill until thickened. Place in blender container: 1 1/2 cups pineapple tidbits and the cheese. Whirl at high speed, about 1 minute until mixture is smooth. Fold in remaining pineapple and pour into angel pound pan and chill until firm. Turn out on serving plate. Serves 6 generously.