1 c. graham cracker crumbs
2 tbsp. butter, melted
1 tbsp. oil
1 (3 oz.) pkg. orange-pineapple gelatin
1 c. boiling water
2 tsp. cornstarch
1 (24 oz.) can low-fat cottage cheese
1/4 c. sugar
1 (8 1/2 oz.) can crushed pineapple in juice, undrained
1 tbsp. water

Combine the first 3 ingredients. Press onto the bottom of a 10 inch pan, chill. Dissolve the gelatin in the boiling water and cool to lukewarm. In blender or food processor, thoroughly mix the cheese and sugar. Slowly add gelatin and blend well. Pour mixture into the chilled crust, and refrigerate until firm.

In a saucepan, bring the crushed pineapple and juice the water and cornstarch to a boil, stirring constantly. Cool 15 minutes and spread over the top of the cheese cake. Chill at least 1 hour.

Only 125 calories and cholesterol free. Artificial sweeteners may be used instead of sugar.