14 oz. part skim ricotta cheese
1 1/2 c. crushed pineapple (from juice packed can)
1/2 c. pineapple juice
1 tsp. lemon juice
1 egg
1 env. unflavored gelatin
1 pkg. artificial sweetener

1. Sprinkle gelatin over pineapple juice to soften.

2. In blender combine ricotta, pineapple, egg, lemon juice and sweetener. Blend until smooth.

3. Add juice and gelatin. Blend until combined.

4. Pour into Pam sprayed 9 inch pan. Bake at 350 degrees for 1/2 hour. Sprinkle cinnamon. Serves 8. Recipe 16 ounce "c" protein; 4 fruits.