1/4 c. graham cracker crumbs
1 tbsp. unsalted butter, melted
1/8 tsp. nutmeg
1/8 tsp. cinnamon
1 (8 oz.) can sliced pineapple in juice (water packed)
3 c. lowfat cottage cheese
2 pkgs. diet lemon Jello
2 egg yolks, slightly beaten
1 tsp. vanilla
1 envelope Dream Whip topping mix
2 egg whites

Combine crumbs, butter and spices; set aside. Line the bottom of 9-inch layer pan with waxed paper.

Drain pineapple, reserving juice. Add water to juice to make 1 cup. Cut pineapple into wedges. Beat cottage cheese in blender or food processor until smooth and creamy or press through sieve.

Combine gelatin and measured liquid in small saucepan; stir over low heat until gelatin is dissolved. Add small amount of hot gelatin mixture to egg yolks, mixing well; return to hot mixture in saucepan. Cook and stir over low heat for 1 minute; blend into cottage cheese. Add vanilla. Prepare whipped topping mix as directed on package. Add egg whites and beat until stiff peaks form. Blend into cheese mixture.

Pour into pan; sprinkle with crumb mixture. Chill until set, at least 3 hours. Unmold onto serving plate. Remove waxed paper and arrange pineapple on top. Makes 6 cups filling or 16 servings.

NOTE: Diced pineapple may be arranged in pan; add cheese mixture and sprinkle with crumb mixture.

Rather than using sliced pineapple, use crushed and blend it with the cheese mixture. Also used the 4% fat cottage cheese.

Each serving (1/16 cake) provides 80 calories, 8 g protein, 6 g carbohydrates, 3 g fat and 205 mg sodium. Equals: 1 lean meat exchange, 1/4 fruit exchange, 1/4 bread exchange.