1 (3 oz.) pkg. sugar-free pineapple gelatin
1 c. boiling water
16 oz. low-fat cottage cheese
1 c. skim Ricotta cheese

In a small bowl, dissolve gelatin in boiling water. Set aside until lukewarm. In a blender, process cheese until smooth. Add to gelatin and chill in quiche pan until firm.

Prepare topping and spoon over cheesecake. Refrigerate and serve.

TOPPING:

1 (3 oz.) pkg. sugar-free pineapple gelatin
3/4 c. boiling water
3/4 c. cold water
1 (5 1/4 oz.) can crushed pineapple, drained

In a medium bowl, dissolve gelatin in boiling water and cold water. Refrigerate for 30 minutes. Add fruit.

1 serving is approximately 106 calories.

8 servings.