3 c. diced canned pineapple, canned in its own juice
1 c. water
2 tbsp. unflavored gelatin
1 (12 oz.) can Diet Shasta lemon-lime soda
2 tbsp. lemon juice
1/4 tsp. salt
1 tsp. vanilla
1/2 tsp. artificial liquid sweetener
1 1/3 c. Ricotta cheese, pot cheese

Gently boil pineapple in water 20 minutes. Soften gelatin in 1/2 cup Diet Shasta (do not stir just sprinkle on top). Add to hot pineapple mixture, stirring until dissolved. Add remaining soda, lemon juice, salt, vanilla, and sweetened. Chill until mixture thickens. Whirl smooth in blender, add cheese and turn into 9 inch deep dish pie plate. Chill firm. Makes 6 servings.