2 envelopes unflavored gelatin
2 1/4 c. (18 oz.) unsweetened pineapple juice
1 (8 oz.) pkg. Neufchatel cheese
1/3 c. sugar
1 tsp. grated orange rind
1 tsp. grated lemon rind
1 1/2 tsp. rum extract
1/2 c. dry Carnation nonfat dry milk
1/2 c. ice water
2 tbsp. lemon juice
1/2 c. toasted flaked coconut
Fresh fruit

Soften gelatin in pineapple juice; heat to dissolve. Pour into blender container. Add Neufchatel cheese, sugar, rinds and rum extract. Cover; blend until smooth. Pour into large bowl. Chill until mixture mounds from a spoon.

Place dry nonfat milk, ice water, and lemon juice in small mixer bowl. Beat on high speed until stiff peaks form, 4 to 6 minutes. Fold into gelatin mixture. Spoon into 6-cup rind mold. Chill until firm. Unmold onto serving platter. Sprinkle with toasted coconut.

Garnish outer edge and center of mold with fresh fruit. This fresh fruit salad also doubles as a dessert. Makes 6 cups.