1 tbsp. + 1 tsp. reduced calorie butter (tub)
8 graham crackers (2 1/2" squares), made into fine crumbs
1 env. unflavored gelatin
1/2 c. skim milk
2 c. each canned crushed pineapple (no sugar added), divided and part skim ricotta cheese
1/4 c. granulated sugar
2 tbsp. reduced calorie strawberry spread (16 calories per tsp.)

Prepare this fast and fancy dessert the night before serving.

In small saucepan melt butter; remove from heat and stir in graham cracker crumbs. Transfer to 8" springform pan and, using the back of a spoon, press mixture over bottom of pan. Cover pan with plastic wrap and freeze until firm, at least 10 minutes.

In small saucepan sprinkle gelatin over milk and let stand to soften, about 5 minutes; cook over low heat, stirring constantly, until gelatin is completely dissolved. Remove from heat and let cool slightly.

Drain pineapple, reserving liquid; transfer half of the solids and all of the liquid to work bowl of food processor or blender container. Cover and refrigerate remaining pineapple for later use. Add ricotta cheese, gelatin mixture and sugar to food processor (or blender container) and process until smooth. Pour gelatin mixture over graham cracker crust; cover and refrigerate until firm, overnight or at least 4 hours.

In small bowl combine reserved pineapple and the strawberry spread. To serve, carefully remove sides of springform pan and spread top of cake with pineapple mixture.

Makes 8 servings.