1 cup fresh orange juice (more or less)
1 (12 oz.) can crushed pineapple with juice (no sugar added)
2 env. unflavored Knox gelatin (or 2 tbsp. gelatin)
6 oz. cottage cheese
1/2 cup plain yogurt
1 1/2 tsp. vanilla extract
4 drops almond extract
grated rind 1/2 lemon
2 large egg whites
2 tbsp. walnuts, chopped
2 tbsp. honey (optional)

Add enough orange juice to juice from the pineapple to equal 1 1/2 cups of liquid. Bring to simmering point. Add gelatin, stirring to dissolve. Let cool to room temperature.

Combine cottage cheese, yogurt and pineapple in blender. Add extracts, lemon rind and puree on low speed for one minute. Pour into cooled gelatin mixture and refrigerate until mixture begins to thicken.

Beat egg whites until firm. Drop 1/3 beaten whites into cheese mixture. Blend well with whisk. Pour balance of egg whites into mixture and fold gently. Cool in refrigerator until almost set, about 45 minutes.

Turn into baked pie shell. Sprinkle with chopped nuts and honey (if using) and refrigerate. Allow two hours to set.