1 1/2 c. Grape Nut cereal
1/4 c. apple juice concentrate
1 (20 oz.) can crushed pineapple
2 (16 oz.) containers 1% fat (by weight) cottage cheese
1 tsp. cinnamon
Mix for crust
1 1/2 tsp. vanilla
Cottage cheese

Combine Grape Nuts, cinnamon, and apple juice concentrate thawed on the bottom of a springform cake pan. Bake at 350 degrees for 10 minutes. In blender or processor puree cottage cheese until smooth. Drain unsweetened juice from the can of crushed pineapple set it aside, add the crushed pineapple and vanilla to the cheese mixture, blend, add the two pineapple juices together.

Sprinkle the gelatin over the juice drained from the crushed pineapple. Let set 2 minutes and then stir over a low heat until dissolved, add the gelatin mixture to the cheese mixture and blend well, pour filling on top of the Grape Nut crust. Refrigerate 2 hours. Yield: 1 inch slice = 70 calories.