1 (20 oz.) can pineapple chunks in natural juice
1 envelope Knox unflavored gelatin
1/2 c. skim milk
1 (8 oz.) pkg. imitation cream cheese, softened
1 tsp. vanilla extract
2 egg whites
5 packets Equal

Drain pineapple, reserving liquid. Chop enough pineapple to make 3/4 cup; reserve.

In a medium saucepan, mix unflavored gelatin with milk; let stand 1 minute. Stir over low heat until gelatin is dissolved, about 3 minutes. Remove from heat.

In a large bowl, beat cream cheese until smooth; gradually beat in hot gelatin mixture and vanilla. To reserved pineapple juice, add enough water to make 1 cup; gradually beat into cream cheese mixture. Chill, stirring occasionally until mixture mounds slightly when dropped from a spoon.

In a medium bowl, beat egg whites until stiff, but not dry, adding Equal toward end of beating time. Fold in gelatin mixture and chopped pineapple. Turn into a 9-inch pie plate and chill until firm, about 4 hours.

Garnish with remaining pineapple.

Yield: 10 servings - 90 calories each.