12 sugar substitutes
4 (3 oz. each) pkg. cream cheese
2 eggs
1/2 c. water
1/2 tsp. vanilla extract
1 (1 lb. 13 oz.) can pineapple chunks
1 c. sour cream
6 sugar substitutes
1 tsp. vanilla extract
Pastry shell

Beat cream cheese, eggs, 12 sugar substitutes and the 1/2 teaspoon vanilla together until fluffy. Stir in well drained pineapple chunks. Turn into pastry shell. Bake at 375 degrees for 20 minutes.

Mix together the sour cream, the 6 sugar substitutes and 1 teaspoon vanilla. Spread over top of the pie. Return to the oven and bake 5 minutes longer. Cool before serving. Serves 6.

NOTE: Try the press in butter pastry.