1/2 c. sugar
1/2 c. Bisquick
1/2 c. 2% milk
2 eggs, beaten
1 tbsp. vanilla
15 oz. Ricotta, lite
1/3 c. pignoli (pine nuts)
1 1/2 c. drained, crushed, unsweetened pineapple
Brown sugar to sprinkle on pineapple

Heat oven to 375 degrees. Spray baking dish with Pam (10 inch x 2 inch deep pyrex pie plate). Arrange drained crushed pineapple on bottom. Sprinkle brown sugar on top (sparsley). Combine sugar, eggs, milk with hand beater. Add Bisquick. Combine. Add Ricotta and vanilla. Fold in pignoli. Pour mixture over pineapple Bake 50 to 55 minutes or until sharp knife inserted in center comes out clean. (May be baked in bain marie, i.e., pie plate placed in larger pan of water to prevent burning).