1 1/2 c. sliced pears, fresh or canned in juice
1 env. plain gelatin
3/4 c. pear nectar (or fruit juice) divided
8 oz. low-fat cream cheese (or Neufchatel)
8 oz. uncreamed cottage cheese
Low-calorie sweetener to taste
4 lg. graham crackers, broken up
Ground cinnamon

If using canned pears, reserve juice and use in place of nectar. Combine gelatin and 2 tablespoons pear nectar in blender or food processor. While gelatin softens for 1 minute, heat remaining pear nectar to boiling. Add hot nectar to gelatin mixture; cover and process until gelatin granules are completely dissolved. Add cream cheese, cottage cheese and sweetener, if used; process until completely smooth.

Spray large non-stick square or rectangular cake pan generously with cooking spray. Arrange graham crackers in bottom of pan. Spoon cheese mixture over crackers and chill until set.

Just before serving, slice pears (coat fresh pear slices with lemon juice and sweetener to taste, if desired) and arrange slices on top of cheese filling. Sprinkle with cinnamon. Cut into squares to serve. Makes 8 servings.