1 c. graham cracker crumbs
3 tbsp. butter, melted
1 tbsp. unflavored gelatin (about 1 1/2 env.)
2/3 c. sugar, divided
1 c. boiling water
2 c. low-fat creamed cottage cheese (1% milkfat) pureed
2 pkg. (8 oz. each) imitation cream cheese, softened
2 tsp. vanilla extract
1 tbsp. lemon juice
2 tsp. grated lemon peel
1 can (20 oz.) crushed pineapple in own juice, drained

Preheat oven to 375 degrees. In 8 inch springform pan combine crumbs with butter; press onto bottom. Bake 6 minutes; cool on wire rack.

In large mixer bowl mix gelatin with 1/3 cup sugar. Add boiling water and stir until gelatin is completely dissolved, about 2 minutes. Add remaining sugar and pureed cottage cheese, beating until well combined. Add cream cheese, vanilla and lemon juice & peel; continue beating until smooth. Spoon into prepared crust; refrigerate until firm. Just before serving, top with pineapple. Makes 10 servings.